Ingredients
1/2 cup all-purpose flour
Salt and freshly ground black pepper
1 egg
4 (3-ounce) tilapia fillets
3 tablespoons unsalted butter
1 tablespoon canola or peanut oil
1 tablespoon freshly squeezed lemon juice
4 thin slices lemon, for garnish
3 tablespoons roasted, salted shelled pistachios, finely chopped
Preparation
Place flour and crushed pistachios in a shallow dish and season with salt and pepper. In a separate dish crack and beat egg. Dredge fillets though egg and then in flour mixture to fully coat fillets.
Place 1 tablespoon of the butter and oil in a large frying pan over medium heat. When it foams, lower heat to medium-low. Shake excess flour off 2 of the fillets, add to pan, and cook until golden brown and crisp, about 2 minutes per side. Remove fillets to a plate and repeat with remaining fillets.
Add remaining 1 tablespoon butter and cook until it begins to brown. Immediately remove from heat, stir in lemon juice, and pour over fish. Lay a lemon slice over each fillet, sprinkle pistachios over top and serve with mashed or roasted potatoes (or couscous) and a simple green salad.
