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
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.
- 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
- In a shallow bowl, using a fork, combine egg, mustard, milk and pepper.
- on a large piece of plastic wrap separately place flour and pretzels .
- Coat fish with flour, dip fish into mustard mixture. Dredge fish in crushed pretzels to coat both sides well.
- 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.
- Serve hot and garnish with lemon slices.
Preparation time: 15 minutes
Cook time: 15 minutes
Enjoy, gentle reader, enjoy!