Friday, March 11, 2011

Fried Flounder

Fish Fridays here at NYC Cooks and today I'm rediscovering the Italian family classic- Fried Flounder. It's one of my fiance's favorite dishes. A really easy recipe with really great results. The fish is actually pan fried, we're slightly covering it with just enough oil to cover.

Flounder, not a "fishy tasting" fish at all. Actually no fish should smell or taste fishy, it could mean the fish is spoiled. Some types of fish are more mellow than others. Take our friend the flounder a really low key kind of dude; which makes for a pretty agreeable choice amongst most palates.

The classic Fried Flounder I'm preparing today is lightly breaded then fried and served up with a few slices of lemon wedges for a Simple yet Spectacular meal. They key is not to overcook the fish. A thin  fillet cooks in about 4 minutes, anything over starts browning the breadcrumbs leading to a burnt taste. The light golden brown crust is what you want to achieve, it's also really important to frequently change out the oil between batches. Changing out the oil, when it becomes too dark is essential for golden goodness. Go on, give this recipe a try and tell me what's you favorite fish to fry?

Jenny's Fried Flounder
1 lb of flounder fillets
2 eggs beaten plus 1 tsp of garlic pwoder, 1 tsp of paprika, 1 tsp of onion podwer and 1 tsp of black pepper
2 cups of breadcrubs
Vegetable oil for frying

Season fish with salt and peppe
Dredge fishin seasoned egg mixture
Drop into breadcrumbs- bread each side
Heat Oil to 375 and pour just enough oil to lightly cover fish
add fish to hot pan cook 3 minutes per side and enjoy

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