Added on Thursday, May 31, 2012  Fish Post

Fried Flounder Enchiladas

If there is any time of the year to catch flounder, it certainly is starting now. I have seen some nice size fish lately, and their presence has been causing me to crave one of my favorite ways to creatively cook seafood.

This beloved style is enchiladas; they are simple and sure are delicious. Though I am preferable to flounder, you may use any fresh catch. This recipe does take two steps, but it is well worth the simple labor.

 

For four enchiladas, you will need:

 

1.5 lbs. skinless, boneless flounder fillets

4 flour tortillas (10-inch)

1 bag shredded mix cheese (colby jack)

1 can diced tomatos with green chili (15-16 oz.)

1 small sweet white onion (cut in half, then sliced)

1 large fresh tomato (chopped)

1 cup chopped fresh iceberg lettuce

sour cream

cilantro (1/4 bunch chopped)

1 tablespoon cumin

your favorite hot sauce

1 cup of seafood breader

1-cup fry oil (peanut or canola)

 

Start this dish by adding onions to an oiled saucepan, and then start sautéing. Once the onions are just caramelized, add 1 teaspoon of your favorite hot sauce and 1 tablespoon cumin.

Next add one can diced tomatoes and green chilies. Simmer on low heat at least 15 minutes.

Now heat another pan for frying fish. Use the breader to coat fish completely. Once the oil is hot, add the breaded fish. Fry until golden brown, and then place on a paper towel to drain.

Pull the sauce off of the stove and allow it to cool. When the fish and sauce are cool, pre-heat oven to 375 degrees. Another preparation step at this point is to butter a large Pyrex dish.

Heat each tortilla in a microwave for 9 seconds to soften them up. Place the fried fish in the middle of each tortilla, and then add a healthy portion of mixed cheese and a small spoonful of tomato sauce. When done, roll all of the tortillas like a burrito.

Place each rolled tortilla in the buttered Pyrex dish with the seam side down. Once the four enchiladas are in the dish, cover and smother with the remaining tomato sauce. Then finish by covering with the remaining cheese.

Bake the dish for at least 20 minutes, or until bubbly brown.

Use the cilantro to sprinkle over the enchiladas once done. I like to serve this dish with red beans and rice and sliced lettuce and sour cream.

 

Eat American seafood!

Chef Danny H.

Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life.  He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.