Golden Fried Flounder Fillets With Onion Food

FRIED FLOUNDER WITH TARTAR SAUCE

Steps:

• For the tartar sauce, mix everything in a bowl and set it in the fridge. Salt the fish lightly on both sides and set aside.
• Set up a breading station. You will want plates or shallow bowls or somesuch. The first has the flour in it -- and if you want more seasoning than I am suggesting in this recipe, this is where you add it -- then another basin with the eggs, milk and mustard all beaten together, then the final basin with the breadcrumbs.
• Dredge the flounder in the flour first, pressing it into the fish and making sure you get it totally covered. Now sweep the fillet through the egg wash, again making sure you get it totally coated. Finally, set it in the breadcrumbs and press them in to make a good coating. Set each fillet on a plate or tray in the fridge and let it rest 1 hour, and up to all day.
• When you are ready to fry, pour in enough oil to get to a depth of about 1 inch in a large frying pan. If you happen to me making the fries to go with this, make them first and hold them in the oven. Heat the oil over high heat. Set a rack over a baking sheet and put that in the oven. Set the oven to "warm."
• When the oil hits 350F, fry your fish, right from the fridge. This works because they are very thin, and you want a pretty golden crust without overcooking the fish. Room temperature flounder fried this way will overcook. It take about 3 to 5 minutes per side to get golden brown. Move each finished fillet to the rack in the oven. When they're all done, serve it up with the tartar sauce.

PAN-FRIED FLOUNDER

Steps:

• Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
• Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

FRIED FLOUNDER WITH SWEET PEPPER MAYO

Steps:

• For the sweet pepper mayo: Combine the mayonnaise, peppers, cornichon, parsley and lemon zest and juice in a medium bowl and stir to combine. Season with hot sauce to taste. Refrigerate while you make the flounder.
• For the flounder: Heat 2 inches of vegetable oil in a medium Dutch oven to 375 degrees F.
• Cut the flounder crosswise into pieces about as thick as 2 fingers. Whisk together the all-purpose flour, rice flour, seafood seasoning and baking powder in a large bowl (no need for salt as the Old Bay has salt in it). Whisk in the club soda to make a smooth batter slightly thinner than pancake batter.
• Spread flour for dredging on a plate and season with salt and pepper. Dredge half of the flounder in the flour, then dip in the batter and add to the hot oil. Fry until golden and very crisp, turning occasionally, 4 to 5 minutes. Drain on paper towels.
• Return the oil to 375 degrees F and immediately dredge, batter and fry the second batch. Serve right away with the sweet pepper mayo.

FLOUNDER FLORENTINE

Steps:

• Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

GOLDEN FRIED FLOUNDER FILLETS WITH ONION

Steps:

• About 45 minutes before serving, in a 12" skillet, over medium heat, in 2 tablespoons butter, cook the onion until tender, about 5 minutes; remove to a plate and keep warm.
• Meanwhile, cut fillets in half crosswise.
• On waxed paper, combine flour and salt, pepper, paprika; coat fillets with mixture.
• In same skillet, over medium heat, in 1/4 cup butter, fry the fish, turning once, until fish is browned and flakes easily when tested with a fork. Put fish on a platter. Fry until all fish are done.
• To mixture left in the skillet, add lemon juice and Worcestershire sauce and bring to just boiling, stirring. Pour over fish. Top with cooked onion and garnish with watercress.

FLAVORFUL FLOUNDER FOR THE OVEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray.
• Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets.
• Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets.
• Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.

BAKED FLOUNDER WITH ONION AND LEMON

Steps:

• Heat the oven to 400°F. Arrange the lemons and onions in a 9 × 13-inch Pyrex baking dish. Dot with the butter; add the wine and 1/4 cup cold water. Sprinkle with the chopped thyme; season with salt and pepper. Bake until the onions are soft and translucent, about 40 minutes.
• Remove the baking dish from the oven. Arrange the fish fillets over the lemons and onions. Season the fillets with salt and pepper. Scatter the fresh thyme sprigs over the fish. Baste the fish with a little cooking liquid. Bake until the fish is just opaque and cooked through, 16 to 18 minutes. Do not overcook. Serve with the cooked onions and lemons.

FLOUNDER FLORENTINE

Steps:

• Preheat oven to 350 degrees.
• Cook the spinach according to package instructions. Drain well and squeeze out any excess water.
• Heat oil and butter in a large saute pan (ovenproof is good).
• Add the minced onion and mushrooms. Saute till softened.
• Add the spinach and stir well till heated through. Add salt and pepper to taste. If using the same pan, separate spinach into the same amounts as you have fish. Usually 4 or 5 sections if the fish is small. Or you can use a pyrex 9 X 18 oven proof dish. Place fish over spinach and sprinkle with paprika. Bake till fish flakes easily. About 30 minutes. Squeeze lemon juice over and serve.

FLOUNDER FILLETS FRENCH STYLE

Steps:

• Place the fillets on a flat surface and sprinkle with salt and pepper.
• Break the egg into a shallow wide dish and add salt, pepper and water. Beat well to blend.
• Spoon the flour onto a flat dish.
• Dip the fillets in the flour. Coat well on all sides, but shake off excess flour.
• Dip the fillets in the egg mixture to coat well on all sides. Drain off excess egg mixture.
• Heat enough oil in a skillet to coat the bottom lightly. Add a few pieces of fish at one time in a single layer without crowding. Let cook about 1 1/2 minutes or until golden brown on one side. Turn the pieces carefully and cook on the second side about one minute or until golden brown. Carefully transfer the pieces to a warm serving platter.
• Continue cooking the fish a few pieces at a time, adding more oil as necessary.
• Wipe the skillet and add the butter. Cook until the butter is melted and starts to brown. Add the lemon juice. Pour the butter over the fish. Sprinkle with parsley and serve.

EGG BATTER PAN-FRIED FLOUNDER WITH GREEN GARLIC

Steps:

• Season the fish fillets with salt and pepper. Make the egg batter by whisking together the eggs and milk in a shallow bowl, along with a pinch of salt.
• Put the flour on a plate. Coat each fillet lightly on both sides, then submerge the fish in the egg batter. (This can be done up to 30 minutes ahead.)
• Pour about 1/4 inch oil in a wide skillet over medium-high heat. When the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. (Discard remaining batter.) Carefully lay each fillet in the pan and let fry gently until golden, about 2 minutes per side. Remove and blot briefly on paper towels, then transfer to a warmed serving platter.
• Pour off any remaining oil and return the pan to the heat. Melt the butter in the pan and add the green garlic, and a little salt and pepper. Let cook without browning for about 1 minute, then add the lemon juice.
• Spoon the green garlic butter over the fish. Sprinkle with parsley, garnish with lemon wedges and serve immediately.