Sautéed Pecan Flounder

(Serve with Deaver’s Sauvignon Blanc)

1 ½ cups shelled pecans, coarsely chopped
1 ½ cups fresh bread crumbs
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 cup all-purpose flour
2 eggs, lightly beaten
2 tablespoons milk
6 flounder fillets (about2 ¼ pounds total)
3 tablespoons unsalted butter
3 tablespoons sunflower or vegetable oil

In a small bowl, combine the pecans, bread crumbs, salt and pepper. Pour onto a sheet of waxed paper or a large plate. Pour the flour out onto another sheet of waxed paper or large plate. In a large bowl, whisk together the eggs and milk until blended.

Pat the flounder dry and dredge one piece at a time in the flour, making sure to coat evenly. Shake off any excess. Dip each fillet in the egg mixture and allow any excess liquid to drain off. Coat the fillets in the pecan/bread crumb mixture, patting gently to help the coating adhere. Shake off any excess.

In a large skillet, melt 1 ½ tablespoons of the butter in 1 ½ tablespoons of the oil over moderate heat. Add 3 of the fillets and sauté over moderate heat until golden brown on the bottom, about 3 minutes. Turn and sauté until golden brown on the other side, about 3 minutes. Transfer fish to a warm platter and cover loosely with foil. Repeat with the remaining butter, oil and flounder fillet.

Garnish with lemon wedges and parsley.