CRISPY PAN-FRIED FLOUNDER

CRISPY PAN-FRIED FLOUNDER


Ingredients
4 Filet of flounder (approx. 4 oz. Each)
1 c. Buttermilk (or whole milk)
+/- ¾ c. Corn meal
½ tbsp. Herbes de Provence, coarsely ground
1 tsp. Badia ™ Lemon Pepper seasoning 
1 tbsp. Coconut oil
2 tbsp. Unsalted butter 

Preparation
    • Place the buttermilk in a large shallow dish.  (I use pie plates.)
    • In another large shallow dish, mix together the Herbes, lemon-pepper seasoning, and corn meal.
    • Melt together the coconut oil and butter in a large skillet over medium-low heat until the butter bubbles and foams.
    • Saturate each filet with buttermilk.
    • Dredge each side thoroughly with the corn meal mixture.
    • Fry in the heated fat for about 3-4 minutes on the first side, then flip and fry the other side for an equal amount of time, until firm and flakes easily with a fork.  Cook one or two filets at a time, so that the pan is not crowded. (Keep cooked filets warm in a 175°F oven.)
    • Serve with immediately with potatoes or rice, and a wedge of lemon (as pictured).

From the blog, “WHAT A DUMPLING!” Copyright © 2015-2023, Davis Peterson All rights reserved. Subject to international copyright regulations.

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