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Pan Fried Flounder is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 1/2 cups cracker meal
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
6 large flounder fillets (about 8 ounces each)
3 tablespoons unsalted butter
3 tablespoons vegetable oil
Lemon wedges, for serving
In a paper bag, combine cracker meal, salt and pepper. Place one fillet at a time in the bag and shake to coat thoroughly. Lay the coated fillets on a baking sheet. In a large heavy skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over moderately high heat until hot. Place 2 fillets in the pan and fry, turning once, until golden brown outside and just flaky, about 3 minutes per side. Transfer the fillets to a platter and blot with paper towels to remove excess oil. Keep warm in a low oven. Wipe the skillet. Fry the remaining flounder in 3 batches in the remaining butter and oil. Serve with lemon wedges. Makes 6 servings.
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