Fried Flounder Recipe
Ingredients
| Unsalted butter | 6 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon | |
| Flour | 3 Tablespoon | |
| 3 Whole flounder, halved and boned | ||
| Eggs | 2 | |
| Bread crumbs | 1 1/3 Cup (16 tbs), dried | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Lemon slices | ||
| Sprigs of parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mash the butter with the chopped parsley and lemon juice .Shape into a roll and chill.
Season the flour and lightly coat the fish.
Beat the eggs in a shallow dish.
Spread the bread crumbs on a plate.
Dip the fish into the egg so that it covers both sides.
Dip into the crumbs, pressing them on lightly till evenly coated.
Heat the oil in a large skillet and add two or three of the coated fillets, skin side up.
Fry gently for 3-5 minutes, then turn the fish carefully and cook for a further 3-5 minutes till the fish is tender and the coating crisp.
Lift out of the pan with a spatula and drain on paper towels.
Arrange on a warmed serving platter and keep hot while the rest of the fish is cooked.
Garnish with slices of parsley butter, lemon slices and sprigs of parsley.
Serve with saute potatoes.
Season the flour and lightly coat the fish.
Beat the eggs in a shallow dish.
Spread the bread crumbs on a plate.
Dip the fish into the egg so that it covers both sides.
Dip into the crumbs, pressing them on lightly till evenly coated.
Heat the oil in a large skillet and add two or three of the coated fillets, skin side up.
Fry gently for 3-5 minutes, then turn the fish carefully and cook for a further 3-5 minutes till the fish is tender and the coating crisp.
Lift out of the pan with a spatula and drain on paper towels.
Arrange on a warmed serving platter and keep hot while the rest of the fish is cooked.
Garnish with slices of parsley butter, lemon slices and sprigs of parsley.
Serve with saute potatoes.
Chef
