Pan Fried Flounder And Cole Slaw Recipes

PAN-FRIED FLOUNDER AND COLE SLAW

Steps:

• For the Mayonnaise: Separate the egg yolks and place in a large bowl. Add mustard, salt and pepper and whisk to combine. Slowly drizzle in grapeseed oil while whisking to emulsify the yolks. Then, slowly drizzle in olive oil while constantly whisking to continue to emulsify the mayonnaise. When the mayonnaise is thick and rich, whisk in the vinegar. (Makes about 1 1/2 cups)
• For the cole slaw: Remove 1 cup of mayonnaise to a small bowl and reserve (This will keep, refrigerated, for up to 2 weeks). To the remaining mayonnaise, add the julienned cabbage, radishes, turnips, and carrots. Season with salt and pepper, and add cider vinegar. Drizzle with olive oil to soften the vegetables, add parsley, and set aside to marinate while preparing the fish.
• Heat a nonstick skillet over high heat. Season fish with salt and pepper on both sides. Drizzle one tablespoon of oil in the pan for each piece of fish that is added to the pan and heat until almost smoking. Check marinated coleslaw for seasoning and add salt and pepper if necessary. Fold in kale followed by a squeeze of lemon.While pan is heating, check the marinating cole slaw and adjust for seasoning, adding salt, pepper, mayonnaise or vinegar to taste. Fold in Kale and finish with a squeeze of lemon cheek.
• Set aside. Gently add the fish to the pan while keeping it on a high heat. Smash a clove of garlic and lay it in the pan along with a sprig of thyme and butter. Cook 2 minutes, then flip. Baste fish with pan juices and cook 2 more minutes. Repeat with remaining fish adding more oil, butter, garlic and thyme as necessary. Place coleslaw in the center of the plate and gently place the fish on top.

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.

PAN-FRIED FLOUNDER WITH POTATOES IN PARSLEY

Steps:

• Boil the potatoes in a large pot of salted water until tender, then drain. Once they are cool enough to handle, peel them.
• Rinse the fish in cold water, then coat each one in the flour, patting off the excess. Melt 5 tablespoons of the butter in a skillet and pan-fry the fish for 5 minutes on each side, or until crisp and golden. Keep the cooked fish warm while you cook the remainder.
• Melt the remaining butter in a casserole. Add the peeled potatoes and let them sauté a little before adding the parsley. Season with salt and pepper. Serve immediately with the potatoes, sliced lemon, and dill sprigs.

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.

PAN-FRIED FLOUNDER WITH LEMON BUTTER SAUCE RECIPE - (4.7/5)

Steps:

• In a medium bowl, whisk the egg yolks with the milk. Spread the flour and bread crumbs in 2 separate shallow bowls and season with salt. Dredge the fish in the flour, dusting off the excess. Dip the fish in the egg mixture, then dredge in the bread crumbs. Transfer to a large plate. In a 12-inch cast-iron skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add 2 fish fillets and cook over moderate heat, turning once, until golden and white throughout, about 6 minutes. Transfer the fish to plates. Wipe out the skillet and repeat with another 2 tablespoons of butter and the remaining 2 tablespoons of oil and fish. Wipe out the skillet. Whisk in the remaining 4 tablespoons of butter and the 2 tablespoons of lemon juice; season with salt. Spoon the sauce over the fish, garnish with parsley and serve with lemon wedges.

FRIED COLE SLAW

Steps:

• Melt butter and oil in large skillet over medium-high heat. When foaming subsides, add onion and saute until soft and translucent. Add garlic and saute until fragrant, 30-60 seconds.
• Add cabbage, carrots and salt, and cook, tossing frequently, until edges of cabbage begin to brown.
• Add pepper, chicken broth and vinegar. Cover tightly and steam 10 minutes until cooked through.

PAN-FRIED COLESLAW

Steps:

• In large skillet cook bacon on medium high until crisp; remove bacon and set aside, leaving bacon drippings in skillet.
• In remaining bacon drippings cook cabbage and green onions on medium high for 4 to 6 minutes or until lightly browned, stirring often to make sure cabbage gets cooked evenly.
• Add sugar, cider vinegar, water, celery seeds, and salt (if desired) to cabbage.
• Cook for 1 minute, stirring constantly.
• Remove skillet from heat.
• Crumble reserved bacon over cabbage mixture and serve warm.