1/2 C. all-purpose flour

Salt and freshly ground black pepper

4 (3-ounce) tilapia fillets

3 T. unsalted butter

1 T. canola or peanut oil

1 T. freshly squeezed lemon juice

4 thin slices lemon, for garnish

3 T. roasted, salted shelled pistachios, roughly chopped

 

Place flour in a shallow dish or resealable plastic bag and season with salt and pepper. Dredge fillets in flour mixture or add to bag, close, and shake to coat.  Place 1 T. 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 T. 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 and a simple green salad.