The Cook’s Corner 6-24-2009

Fantastic Flounder

Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

  • 1 nice-sized flounder, cleaned, scaled and scored like diamonds on fleshy side.
  • 1 tbsp. butter
  • 1 tbsp. oil
  • seasoned flour to coat fish

Directions:

Coat fish with flour. Put oil and butter in skillet (preferably non-stick) and let it get reasonably hot.

Add fish with fleshy side down. Let cook 3 or more minutes, with heat adjusted so it won’t burn, allowing for size of fish.

Flip over on backside and finish cooking.

Serve with lemon and parsley.

Note: When cooking for two, you can have two skillets cooking at the same time. When cooking for six to eight, you can partially cook these fish in a skillet and transfer to a large baking dish and finish oven cooking them at 325 degrees for 15 minutes.

Source: “How Sportsmen Cook” by Colette Lottinger

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