4 Flounder fillets
1 tsp lemon pepper
1 tsp garlic pepper
1 cup Almond meal
1 cup Panko
1 cup freshly grated Parmesan
½ cup flour
3 tbsp butter
3 tbsp vegetable oil
salt to taste
2 lemons, cut into wedges
3 tbsp chopped fresh parsley
Preheat the oven to 350°
Beat the eggs, lemon pepper and garlic pepper in a shallow bowl and set aside.
In a shallow pie plate or baking dish, combine the almond meal, Panko and Parmesan cheese and set aside.
Place the flour in another shallow bowl.
Melt the butter with the vegetable oil in a large skillet over medium high heat.
Dredge the flounder through the flour and shake off the excess. Dip the flounder in the egg wash and then coat with the almond mixture.
Cook just until golden on both sides (add more oil as needed) and remove to a baking sheet.
Bake in the oven for about 10-15 minutes to finish. Garnish with the parsley and serve with lemon wedges.