NJ Saltwater Fisherman Forums
General Forum => Recipes => Topic started by: Roy on August 30, 2010, 04:35:48 PM
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Fried Flounder, Simple but Perfect.
* Soak your fillets in milk for a couple of minutes as you get everything else ready.
* Get yourself a big-diameter frying pan. Bigger is better. If your pan is crowded, the fish will be soggy, not crisp.
* Take your fillets from the milk and dredge them in simple flour. If you like your fish extra crispy, quickly dip them in milk again and back into the flour.
* Put olive oil in your pan. Not a lot, just enough to cover the bottom of the pan. When the oil gets nice and hot, add a tablespoon of butter. The butter will foam up, but then the foam will subside.
* As soon as the butter foam subsides, put your fish in the pan. Work quickly. Don't overcook!
* When done, throw black pepper and kosher salt on the fillets. Serve immediately, very hot, right from the pan. Serve with some lemon wedges.
* Fish is easy to overcook -- use high heat, but only cook the fish for a few minutes. Also, cook in small batches -- don't ever crowd your pan, unless you like soggy fish.
* Same recipe works great for any white fish.
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If I could only find some keepers to try it on!!
rgmn rgmn
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If I could only find some keepers to try it on!!
rgmn rgmn
Yea right rgmn
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clp
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Nothing like Fried NJ Fresh Flounder! Your recipe appears very tasty and avoids the pitfalls of over cooking.
Used to pull in Flounder left and right while living in Strathmere, now just need some luck.