Pan Fried Flounder Picatta
Pan Fried Flounder Picatta
Flounder is a sought after fish, not only for dinner but for the thrill of the catch. For me, flounder fishing is by far my favorite. Seeing that doormat swim into the landing net is about as thrilling as watching Dale Jr. win a race.
Well, enough with dreaming about flounder fishing, let’s talk about flounder cooking. For this Labor Day holiday issue, I want to throw a flounder recipe your way that’s a little gourmet (don’t worry, though, it’s still a little fried). By the way, if you’re entertaining, the ladies tend to like this flavor, and when the ladies are happy…
So here goes this week’s edition of Cape fear Cookin’.
You will need:
4 skinless, boneless flounder fillets
black pepper (to taste)
1/2 cup cooking oil (canola, veg., or peanut)
1/4 cup parmesan cheese
1 cup seafood breader
1/2 cup all-purpose flour
2 tablespoons granulated garlic
2 tablespoons real butter (cold)
1/4 cup heavy whipping cream
angel hair pasta
1 lemon
2 tablespoons capers (drained)
Rinse all four of your flounder fillets, and pat them dry. Then sprinkle the fillets with black pepper (to taste).
In a bowl mix the parmesan cheese, breader, flour, and granulated garlic. Add your fish to the mixture and cover well.
With the fillets covered, cook the angel hair pasta. When done, drain and set it aside.
Now heat a large frying pan to medium high, add the oil, and heat to about 340 degrees. Once you have the desired temperature, add the fish and cook for three minutes on each side so that you get the golden brown color (some smaller fillets may have a shorter cook time).
Once the flounder fillets are cooked, serve them over the angel hair pasta.
To make the complementary sauce, pour off the excess oil in pan, and then add lemon juice, capers, butter, and cream. Reduce your heat to low, and then gently whisk for about two minutes. If needed, you can add a little more parmesan cheese to help thicken the sauce.
Finish by pouring the sauce over the fish and pasta dish, and then enjoy.
Eat American seafood!
Chef Danny H.
