Pan Fried Flounder In Cornmeal With Smoked Oyster Artichoke Relish Food

PAN-FRIED FLOUNDER

Pan-Fried Flounder image

Make your next fish dinner Food Network's Pan-Fried Flounder recipe, and serve it with a bright lemon caper sauce.

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 skinless flounder-fillets
Salt and pepper, to taste
Flour, for dredging fish
2 tablespoons vegetable oil
3 tablespoons butter, divided
1 lemon, juiced
1 small bottle capers

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.

B. SMITH'S CORNMEAL-DIPPED PAN-FRIED WHITING

B. Smith's Cornmeal-Dipped Pan-Fried Whiting image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
3/4 cup milk
4 (8-ounce) whiting fillets
6 tablespoons unsalted butter
Tartar sauce
Lemon wedges

Steps:

Mix the cornmeal, flour, salt, paprika, and pepper together in a shallow dish or plastic container. Pour the milk into another dish. Dip the fillets into the milk, then into the cornmeal mixture, coating them well and shaking off any excess.
Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer the fillets to a serving platter and keep warm. Repeat with the remaining butter and fillets. Serve immediately, with tartar sauce and lemon wedges.

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