Best Pan Fried Flounder And Cole Slaw Recipes

EASY FRIED FLOUNDER RECIPE

Steps:

• Dip the flounder fillets in the egg wash (beaten eggs with water or milk) and allow them to drain the excess egg wash off for a few seconds.
• Dredge the flounder in the seasoned bread crumbs, completely coating the fillets.
• Heat a deep frying pan with enough oil to cover the flounder while its cooking. About an inch depth of oil should be enough. Too little oil and the fish will stick ot the pan. It should be able to float as it cooks.Gently press the flounder down to get the top of the fish cooked properly. If you are able to turn the flounder without breaking it, go for it. But remember the flounder is a very delicate fish.
• When the flounder is floating (about 6-8 minutes depending on the thickness of the fillets) it should be fully cooked.
• Allow the flounder to drain on paper towels briefly, then serve and enjoy!

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 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.

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.

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.