Yield: 4 fillets.
1 cup finely chopped pecans (not ground)
¼ cup unseasoned bread crumbs
2 tablespoons lemon zest (about 3 lemons’ worth)
2 eggs, slightly beaten
2 tablespoons whole milk
4 (6-ounce) fresh flounder fillets
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
Lemon wedges
In a shallow bowl, mix pecans, bread crumbs, and lemon zest. In a separate shallow bowl, beat eggs and milk with a whisk or fork.
Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
Heat oil and butter in a nonstick skillet over medium heat. Add fish. Cook 2 to 3 minutes per side, turning once carefully. Pour remaining butter over fish before serving. Serve with lemon wedges.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
