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Fried Flounder Po’ Boys

May 14, 2012
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Flounder is my new favorite week-night fish.  It’s so versatile and you can do just about anything with it.  It’s nice, light, and flakey, and usually it’s on sale at Safeway.  No more tilapia for me!

The other day I went grocery shopping and bought a pound of flounder, only to discover it’s sell-by date was that very day. (Which I guess explains why it was on sale!)  I didn’t want to just pan fry all of it, since I wanted to be able to do different things with the left-overs.  I’d made a loaf of bread earlier in the day, so I decided I would bread and fry some of it for sandwiches, and pan fry the rest (purpose as of yet undetermined, especially since it strangely dissolved in the pan…).

I found Martha Stewart’s  recipe for Po’ Boys with flounder and spicy tartar sauce, and, as you would expect from the culinary queen herself, this is one right-darn-tasty sandwich.  I seriously ate the whole thing in like 3 minutes.  It was a bit messy and the fish kept popping out, but that’s nothing you can’t just solve with your hands and a napkin.  Yet another tasty way to use my new favorite fish!

Fried Flounder Po’ Boys
Adapted from Martha Stewart

The original recipe calls for coating each piece in just cornmeal.  From my experience, without a binder (like egg), cornmeal just comes off in the pan, burns, and makes the kitchen smell bad, leaving you with semi-cormeal-coated fried objects.  So I adapted the recipe, first dredging the fish in flour and then eggs, followed by a cornmeal and panko (Japanese bread crumbs) mixture.  It worked wonderfully!  It might be easiest to work in batches, doing 3-4 pieces of fish at a time.
1 pound skinless flounder fillets
1/2 cup flour
1 egg, beaten
1/3 cup panko
1/3 cup cornmeal
Coarse salt and ground pepper
2 tablespoons canola oil
1 (8-ounce) baguette (or sliced hearty bread)
Spicy Tartar Sauce (recipe below)Lettuce and sliced tomato, as sandwich toppings
Cut flounder fillets into 1 1/2-inch strips; pat dry. Place flour in a shallow dish.  Mix beaten egg with 1 tbsp water in a bowl.  Place cornmeal, panko, salt and pepper in a shallow dish.  Toss fish in flour to evenly coat each piece.  Place fish in egg mixture and shake to get rid of excess.  Toss fish in panko/cornmeal mixture to evenly coat each piece.  Set aside.
Heat oil in a large nonstick skillet over high heat. Brown fish (work in batches if needed) on both sides, 7 to 10 minutes (turn fish carefully). Transfer to a paper towel-lined plate; season with more salt, as desired.
Split baguette; hollow out slightly. Spread both halves with tartar sauce, and layer with lettuce, sliced tomato, and fish. Cut into 4 pieces.
Spicy Tartar Sauce
From Martha Stewart

This sauce is hardly any work and is a great addition to the sandwich!  I used sriracha and found that I didn’t need any additional hot sauce.

1/2 cup reduced-fat mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped fresh parsley
2 tablespoons grainy mustard
2 tablespoons chopped gherkins or pickles
Hot sauce, such as Tabasco
In a small bowl, combine mayonnaise, chili sauce, parsley, mustard, and chopped gherkins (or pickles). Season with hot sauce, as desired.
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