Flounder, old school style

I was visiting friends in Nashville over Easter. And were coming up for a menu for our big meal on Sunday. My friend knew she wanted to serve lamb chops, but two of the guests were pescetarians. So off we went to the local grocery with best fish.

After getting over my sticker shock…(prices in a land locked city are much higher than in NOLA)…we selected a couple of beautiful Atlantic flounder fillets. And I was in charge of preparing them.

We knew we were using the oven to roast the lamb chops, asparagus (just tossed with olive oil, salt & pepper), and cauliflower (tossed with olive oil, balsamic vinegar, salt and pepper). So I decided to do an old-school pan fry on the flounder.

The flounder was washed and patted dry and then dredged in a single scrambled egg with a splash of milk. Then dredged through flour with salt, pepper and cayenne added. The older teen took care of that part while I finished making alfredo sauce for fresh pasta purchased at the store.

I added 2 tablespoons of butter and 2 tablespoons of olive oil to a pan and cooked the fish for a few minutes on each side. Then added an extra pat of butter (or two) and the juice of a lemon to deglaze the pan and poured that over the fish. My blurry photo is the result.


yummy flounder on a pretty fish plate

The fish was big hit. And now that my friend knows how easy it is, she’s going to make it again. When you have good ingredients, you don’t have to do much to them.

One thought on “Flounder, old school style

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s