Panfried Flounder
serves 4
Ingredients:
Flounder - de-boned filets
3 eggs
2 cups milk
4 cups Unbleached Whole Wheat flour
Either: 1 cup breadcrumbs or 1 cup 'instant' potato flakes
Dash salt, pepper, paprika
1 cup Cooking Oil (Crisco/olive oil blend)
Soak the fish
Make sure the Flounder is de-boned. In a 9x12 casserole dish, mix the eggs and the milk (well, as if scrambling eggs). Soak the flounder filets for 30 min in the mixture.
Tip: Use tweezers to extract those pesky little flounder bones.
Bread the fish
On a flat plate (I use a pie dish), mix the dry ingredients.
Dredge the filet in the milk/egg mixture, and then bread and flour each filet. Pat each side in the flour mix until no more 'wet spots' show. Let the breaded filets sit for about 10 min (sets the crust).
In a frying pan, heat the cooking oil (I use a blend of crisco and olive oil, about 1 cup crisco and 2 tablespoons of evvo). Do not let the oil smoke.
Frying the fish
Carefully fry 1-2 filets at a time. Let each side brown. Flounder is thin, so it cooks quickly.
Tip: To 'dry' the fish (absorb excess oil) - Use old newspapers for the first layer, and then top with unbleached coffee filters. Paper towels work well, but since I'm brand loyal to paper towels (Bounty only) and that can get expensive, the coffee filters (store brand, $1 for 100) are a less-expensive and equally quality alternative for 'drying' fried foods.
Serve:
With homemade tarter sauce (mayo, relish, dash worschester, blend well) or topped with chutney, salsa, relish, etc.
Or - put on a bun with cheese and have fish sandwiches.
Tasty!
