It has been a little while since I made some fried fish.  So we decided a little fried flounder was in order. Without a doubt, my favorite white fish is flounder.  Cod is high on my list too. My least favorite are tilapia and orange roughy.  Making a fried flounder dinner is pretty easy. Read on for the recipe...

Ingredients:
5 or 6 flounder fillets thawed, and drizzled with a little squeezed lemon

about 2 cups of flour
about 1 cup of plain bread crumbs
a dash of salt
a dash of oregano
a dash of basil
a dash of black pepper
1 egg
1/4 cup of milk

Get a frying large enough to hold one or two fillets, place on medium-high heat. Put enough oil in to cover the bottom of the pan, then add a little more.  I usually make the depth about the same thickness of the fillet that I am working with. Remember to be extremely careful when working with hot oil. Keep your kids out of the kitchen!

Combine the egg and the milk and whisk. Pour out onto a deep plate that is large enough to hold a fillet.

On another plate combine the flour, bread crumbs, salt, oregano, basil, and black pepper.  If you like your coating to have a more breaded texture, then add more bread crumbs. If you prefer more a more batter like texture, then add more flour. It is up to you.

Take a fillet and dredge it in the egg white and milk wash on both sides, then dredge it in the flour on both sides.  Then place it back into the egg white again.  Then back into the flour mixture.  You want to coat it twice. 

Check to see if your oil is hot enough. This is an easy check that I do: I drop a little egg wash into flour and bread crumb mixture and roll it into a little ball and drop it into the oil.  It should sizzle pretty briskly but not overly so. It should turn golden brown after a couple of minutes. 

 

If you are lucky enough to have a thermometer then the oil should measure around 350-375 degrees. Otherwise a little test ball of batter always works fine.  Once the oil is ready, take one or two of your breaded fillets and carefully put them in the oil. Do move them around in the pan  Just let them be to sizzle for a god 3 to 4 minutes. If they are browning up to early then you may flip them early, but do not  move them until the batter sets. In general flounder will only need 3 or 4 minutes on the side since it is a thin cut

When done, remove the fish from the oil with a spatula and drain on a paper towel.

We served our with bok choy that had a little sesame oil and oyster sauce drizzled over the top, and a little rice. 

 

 

Does my rice look funny? This is because I sprinkled a little Japanese style rice topping.  Basically, it is shredded seaweed, sesame seed, and dried fish. It adds a little color and taste to the rice.