Best 2 Pan Fried Flounder In Cornmeal With Smoked Oyster Artichoke Relish Recipes
Pan-fried flounder in cornmeal with smoked oyster-artichoke relish is a delectable seafood dish that combines the delicate flavor of flounder with a crispy cornmeal coating and a savory smoked oyster-artichoke relish. The flounder is coated in a mixture of cornmeal, flour, and spices, then pan-fried until golden brown and flaky. The relish is made with smoked oysters, artichoke hearts, celery, onion, and a tangy vinaigrette dressing. This dish is a perfect balance of flavors and textures, with the crispy cornmeal coating complementing the tender flounder and the smoky, briny relish adding a depth of flavor. Served with a side of roasted vegetables or a fresh salad, this pan-fried flounder is sure to impress your taste buds.
In addition to the main recipe, the article also includes recipes for the smoked oyster-artichoke relish and a roasted vegetable medley to serve as a side dish. The relish is a versatile condiment that can be used to enhance the flavor of grilled fish, chicken, or roasted vegetables. The roasted vegetable medley is a colorful and flavorful side dish that is perfect for any occasion. With its combination of delicious recipes and helpful tips, this article is a valuable resource for anyone looking to create a memorable seafood meal.
B. SMITH'S CORNMEAL-DIPPED PAN-FRIED WHITING
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix the cornmeal, flour, salt, paprika, and pepper together in a shallow dish or plastic container. Pour the milk into another dish. Dip the fillets into the milk, then into the cornmeal mixture, coating them well and shaking off any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer the fillets to a serving platter and keep warm. Repeat with the remaining butter and fillets. Serve immediately, with tartar sauce and lemon wedges.
CORNMEAL-CRUSTED FLOUNDER WITH TARTAR SAUCE
Categories Milk/Cream Egg Fish Fry Quick & Easy Mayonnaise Cornmeal Parsley Gourmet
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Make tartar sauce:
- Pulse all sauce ingredients in a blender until parsley is finely chopped.
- Cook fish:
- Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.
- Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.
Tips:
- To ensure crispy flounder, make sure the fish is dry before coating it in cornmeal.
- Use a heavy-bottomed skillet to evenly cook the flounder.
- Do not overcrowd the skillet when cooking the flounder. This will prevent the fish from cooking evenly.
- Cook the flounder until it is golden brown on both sides and flakes easily with a fork.
- Serve the flounder immediately with the smoked oyster and artichoke relish.
Conclusion:
This pan-fried flounder recipe is a delicious and easy way to enjoy this mild-flavored fish. The cornmeal crust adds a crispy texture, while the smoked oyster and artichoke relish provides a flavorful accompaniment. This dish is sure to please everyone at your table.
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