Fried Flounder Ingredients
Four Flounder Filets, two thick-side and two thin-side.
Two fairly-hard green tomatoes, sliced thinly
1 Teaspoon of Black Pepper
1 ½ Teaspoons of Sea Salt
1 Cup Crushed Pecans
4 tablespoons of salted butter
1 Cup Regular Flour
1 Cup of Milk
Preparation for the Fish and Tomatoes
There are two parts to this recipe; one for the fish and one for the tomatoes. You use the same wash to dip the fish as you use for the tomatoes.
- Wash: Create the wash with the milk and the eggs.
- Dry Dredge: The dredge is the flour and salt and pepper.
You fry the fish and the tomatoes the same way, and it's easier if you do it in two pans. The pan you use for the fish should be the one you use for the pecan butter. Start the butter in that pan, and don't burn the butter. Add the oil to the fish pan right on top of what butter is left when you remove the pecans.
Melt the butter on a medium heat. When it heats add the pecans, and saute them in the butter until they're good and brown. Remove them and the butter and keep them warm.
Add about 1 tablespoon of oil to each of two frying pans.
Dip the fish into the dry dredge, then wash it in the egg and milk mix, dip them back into the flour, shake off the excess, and drop it directly into the hot oil.
Fry them 3-5 minutes on one side (depending on the thickness of the filets) and 2-4 on the other side.
Immediately put them on a big fluffy pile of dry paper towels. Get another handful and dab-dab-dab the excess oil off the fish and the tomatoes.
Drizzle the browned crushed and buttery Pecans over the fish – not the tomatoes
Captain Scott's background as a chef indicates that if his hands were on this fish as it went back and forth from dry to wet, and into hot oil would produce something that tasted even better than the results of putting his recipes to the test of taste. But we can say that all of his “Cracker Food” recipes are easy to learn, simple to execute, and very, very easy to get used to eating. Thanks Captain Scott – you make the site better for being around.