Schoolkid's Flounder with Fish-Camp Buerre Blanc |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
fish-camp buerre blanc |
4 (6-ounce) flounder fillets, unskinned |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/4 teaspoon ground red pepper |
1 cup white cornmeal |
peanut oil |
lemon wedges |
hot sauce |
Directions:
1. Prepare Fish-Camp Buerre Blanc. Keep warm. (Do not place over direct heat.)
2. Rinse flounder, and pat dry. Cut a shallow x in the skin of each fillet. (This helps fillets stay flat as they cook.)
3. Combine salt and peppers in a small bowl, stirring well; sprinkle atop fillets. Dredge fillets in cornmeal.
4. Pour oil to depth of 1/4 inch in a large skillet; heat to 375°. Gently shake excess cornmeal from fillets. Fry fillets, skin side up, 2 at a time, 2 minutes or until golden brown. Carefully turn fillets, and cook 1 minute or until fish flakes with a fork. Drain on paper towels. Serve with Fish-Camp Buerre Blanc, lemon wedges, and hot sauce.
|
|