Season the flour with salt and pepper. Beat the eggs and buttermilk and set aside.
Then coarsely crush the pine nuts and add them to the breadcrumbs.
Dredge the fillet in the seasoned flour, then dip in the egg mixture, and finally
in the breading.
Fry fillets until golden brown, about 3 minutes per side
(Make sure the oil is hot enough, check by dropping a fresh bread crumb into the
oil, if it fry's quickly to a golden brown, then the oil is hot enough.)
You can accompany this with a basil tartar sauce, made by adding a bit of freshly
chopped basil and a touch of horse radish to a commercial tartar sauce.