Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, deep-fried flounder. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Cayenne, thyme and garlic give a flavorful kick to the golden breading. Get some tartar sauce and you're set! This easy deep-fried flounder is dipped in buttermilk and then coated with a combination of biscuit baking mix and cornmeal.
Deep-Fried Flounder is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Deep-Fried Flounder is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook deep-fried flounder using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Deep-Fried Flounder:
- Take 2 Flounder fillets
- Get 4 tbsp Grated daikon radish
- Take 2 Green onions or scallions
- Take 2 tbsp ponzu
- Prepare 1 tsp Sugar
- Get 1 Katakuriko
- Make ready 1 dash Salt
- Take 1 dash Pepper
Flounder, a large, flat saltwater fish, usually yields four large, bone-free fillets per fish. Because it's a mild-tasting white fish, flounder is adaptable to many dishes and cooking methods. One method to preparing flounder fillets involves deep-frying or pan-frying them after they have been seasoned and breaded. Wash fillets in cold water and pat dry.
Instructions to make Deep-Fried Flounder:
- Buy 2 flounder fillets. Wash the surfaces of the fillets, pat dry well with kitchen paper, and make a cross cut on the skin.
- Place in a shallow container, and lightly season with salt and pepper.
- Coat the flounder fillets with katakuriko.
- Deep-fry the fillets in 180℃ oil for about 5 minutes, until it is crispy outside. By using tongs, you can take them out without damaging the shape.
- While the flounder fillets are frying, grate the daikon, and finely chop the green onions.
- Add 1 teaspoon of sugar to the ponzu, and warm up in the microwave.
- Garnish the fried fillets with the grated daikon and the green onion, and drizzle with the ponzu. Add lemon juice if you like momiji oroshi (grated daikon radish with red chili pepper) goes well with this as well.
Place bread crumbs, salt & pepper in a small dry skillet over medium heat. This simple recipe works best with cod (scrod) and flounder. The product is a fresh, buttery-tasting fillet. Goes so well with french fries or oven fries (chips). Make fried flounder just like they make at Red Lobster - only better!
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