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).
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