Not too long ago my husband came home with one hundred pounds of flounder. I don’t mean nice little fillets but whole fish. He bought them while doing his daily business, which, on that particular day, took him to a fishery.
He and his friend stood out in the back yard and filleted every single one. After they finished processing the fish we had a lot of compostable product and many, many little baggies filled with delicious fish.
I froze the baggies. He tossed the rest into the compost pile and buried it under horse manure and veggie scraps. Once the hard part was done, we had a delicious fried flounder supper.
We love fried flounder! It’s crispy and tender and, eventually, boring. I had to do something different but know from experience that simply broiling the flounder wasn’t going to be it. I tend to make a mushy mess instead of delicious fish when I broil it.
So Mark fried up the flounder and I did the rest. All five of the eaters living here were very pleased with the results. This makes an excellent supper in a package (tortillas) or you could plate the slaw and fish, top the fish with some pico and white sauce and serve the tortillas on the side. This definitely amps up the flounder flavor factor to a new high.
These go great with cold Coronas or Margaritas and a side of pinto beans.
1 package flour tortillas, 10 count
½ head of cabbage, shredded or finely chopped
½ c greek yogurt, plain
¼ cup sour cream
a handful each of chopped cilantro and parsley
cumin, salt and pepper to taste
COOK THE FISH
#1 fresh flounder, sliced into strips (slice across the grain so they don’t fall apart)
1 c bread crumbs of your choice, maybe more, on a plate
3 eggs beaten, in a bowl
frying pan with about ½” – 1” oil, hot enough to fry the fish.
Dip fish strips into egg, roll in the breadcrumbs and fry til crisp and brown. Drain on paper towels.
Mix the cabbage with about ½ of the white sauce.
To serve, use one tortilla and smear a tiny bit of the white sauce on it, top with a line of flounder pieces, some of the cabbage and little pico de gallo.