Dinner tonight: crunchy flounder with pineapple salsa

Fried fish is a great North American dish and every region seems to have its own version. Macadamia nuts and pineapple salsa make this flounder version taste like the islands of Hawaii.

Prep time 20 min

Cook time 15 min 

Serves 4

• 500 ml (2 c) finely diced pineapple
• 75 ml (1/3 c) finely chopped red onion
• 30 ml (2 tbsp) chopped fresh cilantro
• 15 ml (1 tbsp) fresh lime juice
• 7 ml (1 1/2 tsp) salt, divided
• 50 lm (1/4 c) all-purpose flour, divided
• 2 egg whites, lightly beaten
• 125 ml (1/2 c) macadamia nuts
• 125 ml (1/2 c) plain dried bread crumbs
• 4 skinless flounder fillets (about 750 g/1 1/2 lb)
• 2 ml (1/2 tsp) garlic powder
• 1 ml (1/4 tsp) freshly ground black pepper
• 125 ml (1/2 stick/1/4 c) unsalted butter

1. Combine the pineapple, onion, cilantro, lime juice and two grams (1/2 teaspoon) of the salt in a medium bowl. Mix well and set aside.
2. Place 45 millilitres (three tablespoons) of the flour in a shallow bowl and the egg whites in another shallow bowl.
3. Combine the macadamia nuts and the remaining 30 millilitres (one tablespoon) flour in a food processor and pulse until finely chopped. Transfer to a shallow bowl and stir in the bread crumbs.
4. Sprinkle the flounder with the remaining five millilitres (one teaspoon) salt, garlic powder and pepper.
5. Working one fillet at a time, dip both sides into the flour, shaking off any excess, then into the egg whites and finally the macadamia nut mixture. Place on a clean plate and repeat with the remaining fillets.
6. Melt 30 millilitres (two tablespoons) of the butter in a large nonstick skillet over medium-high heat. Add two fillets and cook, turning once, until golden and the fish flakes easily with a fork, three minutes per side.
7. Transfer to a serving plate and keep warm. Repeat with the remaining butter and fillets. Serve with the salsa.

Don't have bread crumbs? Don't fret.

• Take two to three bread slices and pulse them in a food processor to make coarse crumbs.
• Spread them on a baking sheet and toast them in a 160°C (325°F) oven until crisp.

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