Archive for the 'flounder' Category

21
Oct
12

Flounder With a Crunch


Anyone who’s been following this blog over the last couple of years, knows that until three years ago I never tasted fish during the first 6 decades of my life, however, when I finally was trapped into tasting them… I found it a great culinary experience.  It showed me what I’ve been, unnecessarily, depriving myself of!

The following easy to make recipe appeared in a book published in 2004 by the Arie Crown Hebrew Day School in Skokie, IL. From Crowning Elegance, a cookbook that combines superb recipes with an elegant flair:

Flounder with a Crunch

Photo from: Crowning Elegance, page 210

Dairy or Parve — Serves 4

Crushed prestzels are a welcoming change from the basic breadcrumb topping. They add a nice cruch and a salty flvor, balancing the simplistic flavor of flounder.

Ingredients

  • 1 pound flounder fillets
  • 1 egg beaten
  • 3 tablespoons Dijon Mustard
  • 1 tablespoon milk or non-dairy creamer
  • 1/4 tablespoon black pepper
  • 1/4 cup flour
  • 1 cup coarsely crushed prestzels
  • 2 tablespoons canola oil
  • 1 lemon sliced, optional garnish

Directions

  1. In a shallow bowl, using a fork, combine egg, mustard, milk and pepper.
  2. on a large piece of plastic wrap separately place flour and pretzels .
  3. Coat fish with flour, dip fish into mustard mixture. Dredge fish in crushed pretzels to coat both sides well.
  4. In a large skillet, over medium high flame, heat oi. Cook fish in batches for 3 to 4 minuteson each side or until golden brownand fish flakes easily with a fork.
  5. Serve hot and garnish with lemon slices.

Preparation time: 15 minutes
Cook time: 15 minutes

Enjoy, gentle reader, enjoy!

CS




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