FRIED FLOUNDER NEAR ME RECIPES

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COUNTRY FRIED FLOUNDER | JUST A PINCH RECIPES



Country Fried Flounder | Just A Pinch Recipes image

I GOT THIS RECIPE OFF OF RED LOBSTER WEBSITE AND MY HUSBAND COOKED IT AND IT WAS DELICIOUS, SO I GOING TO TRY TO HAVE FRIENDS OVER AND COOK IT......

Provided by Teresa Howell @geoter1968

Categories     Fish

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 5

2 pound(s) flounder filets
1 cup(s) cornmeal
1/2 teaspoon(s) salt
1/2 teaspoon(s) paprika
1/2 - ground black pepper

Steps:

  • SKIN FILLETS AND CUT THEM INTO SERVING SIZE PORTIONS. COMBINE CORNMEAL WITH SEASONINGS. ROLL FISH IN CORNMEAL MIXTURE.
  • PLACE FLOUNDER IN A CAST IRON SKILLET THAT HAS BEEN PREHEATED WITH ABOUT 1/8 INCH OF OIL. BROWN ON ONE SIDE 2 TO 3 MINUTES. CAREFULLYTURN AND COOK ON THE OTHER SIDE AN ADDITIONAL 3 MINUTES, UNTIL FISH FLAKES EASILY WITH A FORK. SERVE WITH TARTER SAUCE AND COLESLAW.
  • MARINATE THE FISH IN BUTTERMILK FOR ONE HOUR PRIOR TO FRYING FOR A MOIST, AUTHENTIC TASTE.

PAN-FRIED FLOUNDER WITH LEMON BUTTER SAUCE RECIPE ...



Pan-Fried Flounder with Lemon Butter Sauce Recipe ... image

"Flounder is an amazing fish,” says Jonathan Waxman, chef at Manhattan’s Barbuto. “It’s firm yet delicate, flavorful and sweet.” The breading he uses on the fillets is simple and versatile; it works just as well on chicken, pork, veal and other fish. Slideshow:  More Seafood Recipes 

Provided by Jonathan Waxman

Categories     Flounder

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

2 large egg yolks
1/2  cup whole milk
1/2 cup all-purpose flour
1 cup plain dried bread crumbs
Salt
Four 5-ounce flounder or sole fillets
1 stick unsalted butter, cut into tablespoons
1/4    cup extra-virgin olive oil
2 tablespoons lemon or Meyer lemon juice, plus lemon wedges for serving
Parsley leaves, for garnish

Steps:

  • In a medium bowl, whisk the egg yolks with the milk. Spread the flour and bread crumbs in 2 separate wide, shallow bowls; season with salt.
  • Dredge the fish in the flour, dusting off the excess. Dip the fish in the egg mixture, then dredge in the bread crumbs. Transfer to a large plate.
  • In a 12-inch cast-iron skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add 2 fish fillets and cook over moderate heat, turning once, until golden and crispy outside and white throughout, about 6 minutes. Transfer the fish to plates. Wipe out the skillet and repeat with another 2 tablespoons of butter and the remaining oil and fish.
  • Wipe out the skillet. Whisk in the remaining 4 tablespoons of butter and the 2 tablespoons of lemon juice; season with salt. Spoon the sauce over the fish, garnish with parsley and serve with lemon wedges.

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I GOT THIS RECIPE OFF OF RED LOBSTER WEBSITE AND MY HUSBAND COOKED IT AND IT WAS DELICIOUS, SO I GOING TO TRY TO HAVE FRIENDS OVER AND COOK IT......
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  • MARINATE THE FISH IN BUTTERMILK FOR ONE HOUR PRIOR TO FRYING FOR A MOIST, AUTHENTIC TASTE.
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