INGREDIENTS
3/4 cup all-purpose flour
1/2 cup sliced almonds, divided
3/4 tsp. freshly ground pepper, divided
1/2 tsp. salt
2 large egg whites
2 TBSP. water
4 flounder fillets
2 TBSP. canola oil, divided
1 TBSP. extra-virgin olive oil
1/4 cup garlic sliced thin
2 TBSP. capers, rinsed
3 TBSP. lemon juice
4 lemon wedges for serving
DIRECTIONS
Preheat oven to 250 degrees.
Pulse flour, 1/4 cup almonds, ½ tsp. pepper and salt in a food processor until the almonds are finely chopped.
Transfer to a large plate.
Whisk egg whites and water in a shallow dish.
Dip fish fillets in the egg mixture, then into the flour mixture, coating well on both sides.
Shake off any excess.
Heat 1 TBSP. canola oil in a large nonstick or cast iron skillet over medium heat.
Heat until quite hot.
Add half of the fish to the skillet; cook 2 to 4 minutes each side.
Transfer to a large baking sheet and place in a warm oven.
Heat the remaining 1 TBSP. oil and cook the next batch of fish.
Transfer the fillets to the baking sheet.
Add olive oil to the skillet and return to low heat.
Add garlic and remaining 1/4 cup almonds; cook, stirring, 15 seconds.
Remove from heat; stir in capers, lemon juice and remaining pepper.
Top the fish with the sauce and serve with the lemon wedges.
Serves 4.
