Pan Fried Flounder with Almond Butter
- Yield: 4 to 6 servings
- 1/2cup all-purpose flour
- 3large eggs, lightly beaten
- 2tablespoons grated Parmesan cheese
- 1tablespoon chopped fresh parsley
- 1/2teaspoon salt
- 1/4teaspoon pepper
- 3tablespoons olive oil
- 2pounds flounder fillets
- 1/2cup butter
- 1/4cup sliced almonds
- 3tablespoons lemon juice
- 2tablespoons dry white wine
- Place flour in a pie plate or shallow dish; set aside.
- Combine eggs, cheese, parsley, salt, and pepper in a pie plate or shallow dish; set aside.
- Heat oil in a large skillet over medium heat. (When oil is hot enough, you will see ripples in the oil when the pan is tilted.)
- Dredge fish in flour; shake off excess. Dip fish into egg mixture; drain off excess. Cook fish for 3 to 5 minutes on each side or until golden brown and fish flakes when tested with a fork. You may have to cook the fish in batches, using additional oil if necessary, to prevent overcrowding.
- Transfer fish to a serving platter; cover loosely and keep warm. Wipe skillet clean.
- Heat butter in skillet over medium heat. When butter foams, stir in almonds and cook until they are lightly browned. Remove from the heat and stir in lemon juice and wine. Spoon sauce over fish and serve immediately.
Recipe reprinted with permission from Joseph Kushner Hebrew Academy/Kushner Yeshiva High School’s The Kosher Palette (Livingston, New Jersey 2000).