Pan Fried Flounder over garden salad

Pan Fried Flounder over garden salad

Pan Fried Flounder
Serves 4 people

One of the easiest dishes you can make on a lazy day.  I prefer flounder over tilapia.  I know fish is not everybody’s favorite food, but fish is a great alternative when I want to take a break from eating meats and poultry.  So I cook fish at least once a week.

Ingredients:

32 ounce bag frozen flounder fish fillets, thawed
2 tsps. coarse kosher salt
½ tsp. ground black pepper
½ tsp. smoked paprika
½ tsp. cayenne pepper
1 cup light olive oil for frying

Breading:
2 cups unbleached all-purpose flour
1 ½ tsp. coarse kosher salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. dried thyme

Remove fish from its packing.  Line fish fillets over 3 layers of paper towels and pat them dry.

Combine kosher salt, ground black pepper, smoked paprika, and cayenne.  Season fish fillets on both sides.  Set aside.

In a large bowl, combine breading ingredients.

Bread fish fillets in batches of 3 of 4 depending on the size of your skillet.  And let them sit in a platter for at least 5 minutes before frying.  This process will allow the breading to adhere to the fish, thus resulting in crunchier fish.

Heat a large skillet and add the oil.  Just before smoking point, fry the fish 5 – 6 until crispy on one side before flipping.  Turn the fish over and fry the other side.

I found that when working with this type of fish, you have to fry them until crispy on one side before flipping them over.  Otherwise the fish is going to fall apart.  Flounder is more delicate but taste better than tilapia.

Continue breading and frying the fish fillets in batches until done.

Serve with sautéed vegetables or over garden salad.

remove flounder from its packaging and line over 3 layers of paper towels. pat them dry.

remove flounder from its packaging and line over 3 layers of paper towels. pat them dry and season with the seasoning below.

combine coarse kosher salt, ground black pepper, cayenne pepper and dried thyme

combine coarse kosher salt, ground black pepper, cayenne pepper and dried thyme

combine breading ingredients.

combine breading ingredients.

dredge fish fillets in batches of 3 of 4 depending on the size of your skillet.  and let them sit in a platter for at least 5 minutes before frying.

dredge fish fillets in batches of 3 of 4 depending on the size of your skillet. and let them sit in a platter for at least 5 minutes before frying.

heat oil just before smoking point. this takes about 7 minutes.

heat oil just before smoking point. this takes about 7 minutes.

fry fish in the hot oil 5 - 6 minutes on each side or until crispy before flipping over.

fry fish in the hot oil 5 – 6 minutes on each side or until crispy before flipping over.

Serve over garden salad.  Or sautéed vegetables and malt vinegar on the side for dipping.

Serve over garden salad. Or sautéed vegetables and malt vinegar on the side for dipping.

Enjoy and Happy Cooking!

Tess Harris

 

 

 

 

 

 

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