Flounder on the Ritz
This recipe will serve 3-4 people.
Ingredients:
Aluminum foil
Broiling pan or cookie sheet
4-6 medium flounder fillets (boneless)
2 eggs
1 ½ cups milk
1 sleeve Ritz crackers (crushed)
1 ½ cups all purpose flour
½ cup cornstarch
2 tablespoons granulated garlic
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon real butter
Olive oil
Pre-heat oven to 425º, and set the rack in the middle of the oven.
In a large bowl, mix eggs and milk and then add flounder fillets. Let this mix sit in the refrigerator for at least 30 minutes. The fluffiness of the egg and the fat of the milk will rehydrate the fillets.
While the fish is chilling, combine all the dry ingredients (spices, flour, cornstarch, and garlic). Then crush the sleeve of Ritz crackers and mix thoroughly with the dry ingredients.
Now bring the fish out of the refrigerator and carefully add each fillet to the dry mix, completely coating the fish. Let sit for at least 5 minutes in mix (this allows the dry mix to adhere better) while you get the pan ready.
Apply two layers of aluminum foil to the pan, and then use butter to completely cover the foil in the bottom of the pan. Gently place fillets in the pan keeping them separated (so they will cook evenly), and finish by using olive oil to drizzle over fish.
Place in oven for approximately 15-20 minutes. Cooking times may vary, so watch for the fillets to become a nice golden brown. When the fish is done, the meat should flake.
Remove gently from the pan and place on plates. A nice side to complement this recipe is mashed potatoes and/or vegetables, garlic bread, etc.
And don’t be scared to squeeze some fresh lemon juice on the fish!
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.
