Mix the flour, salt and pepper in a ziplock. Combien the lemon juice and worcestershire sauce in a bowl and mix well. Pour over the fish in a shallow dish. Marinate for 10 minutes. Drain the fish and pat dry. Dredge 2 fillets at a time in the flour mixture, then dip in the eggs; dip in pistachios. Repeat the process. Place the fillets on a baking sheet. Chill, covered, for 10-30 minutes. Heat the vegetable oil in a cast iron skillet. Fry the fillets in batches in the hot oil for 3 minutes on each side or until the fillets flake easily, draining and wiping the skillet clean with paper towels between batches. Place the fillets on a warm platter. Drizzle with Leek Sauce. Garnish with chopped fresh parsley.
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