Pan Fried Flounder with Almond Butter
- Yield 4 to 6 servings
Try this tasty flounder.
- 1/2 cup all-purpose flour
- 3 large eggs, lightly beaten
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 2 pounds flounder fillets
- 1/2 cup butter
- 1/4 cup sliced almonds
- 3 tablespoons lemon juice
- 2 tablespoons 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).