1 egg 2 tablespoons prepared yellow mustard 1/2 teaspoon salt mashed potato flakes to coat, about 1 1/2 cups 1 1/2 pounds fish fillets; any thin white fish like flounder, sole, etc. 1/4 cup vegetable oil
Lightly beat the egg, mustard, and salt in a shallow dish. Place the potato flakes in another shallow dish. If the fillets are very large, cut them in half to make them easier to handle. Heat the oil in a large skillet until hot. Dip the fish fillets in the egg mixture then coat in the potato flakes to coat. Fry the fish for 3 to 4 minutes on each side, until it is golden brown and flakes easily with a fork. 4 servings.
INGREDIENTS: 1 whole flounder, about 2 pounds, scaled, gutted, head removed 1/2 cup celery 1/2 cup green onion 1 stick butter 1 cup medium shrimp, cooked and peeled 1 cup crab meat 1 box (5 1/2 ounces) unseasoned croutons
PREPARATION: Cut slit in center of brown side of flounder to make a pocket. Saute celery and onion in butter until soft, add shrimp, crab and croutons to make stuffing. Fill pocket of flounder with stuffing mixture, brush with melted butter and salt. Bake at 425° for about 45 minutes, or until golden brown. Serves 4 to 6.
2 pounds fresh flounder fillets 1 cup cornmeal 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon ground black pepper
Skin fillets. Cut fillets into serving size portions.
Marinate the fish in buttermilk for one hour.
Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
Pan fry: Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil. Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
1 egg 2 tablespoons prepared yellow mustard 1/2 teaspoon salt mashed potato flakes to coat, about 1 1/2 cups 1 1/2 pounds fish fillets; any thin white fish like flounder, sole, etc. 1/4 cup vegetable oil
Lightly beat the egg, mustard, and salt in a shallow dish. Place the potato flakes in another shallow dish. If the fillets are very large, cut them in half to make them easier to handle. Heat the oil in a large skillet until hot. Dip the fish fillets in the egg mixture then coat in the potato flakes to coat. Fry the fish for 3 to 4 minutes on each side, until it is golden brown and flakes easily with a fork. 4 servings.
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