This post also is available at my genealogy blog.
When I was little, my mom made fried flounder. A lot. And she always served the same thing with it. Soggy, boiled, previously frozen spinach that no amount of “Real Lemon” juice from a plastic bottle was going to save.
I hated flounder night.
I avoided the fish for years. Then, one night in my twenties, I had an epiphany. Flounder didn’t have to be served with spinach! I called mom to tell her about my discovery and asked for her fried flounder recipe.
Mom’s Fried Flounder (this is how I wrote it down during our phone conversation)
coating of flour w/salt & pepper
egg white w/water
coat one hour before
canola oil and butter or corn or olive (I’m sure I asked her, “But what if I don’t have canola oil?” Personally, I wouldn’t use olive oil)
1/2 in. thick in non-stick pan
enough heat for flour to sizzle nicely
1-2 filets at a time
serve with lemon
Tonight, I added Old Bay to the flour instead of salt and pepper. I coated the fish in the egg white-water mixture before dredging in the flour mixture. Then I let it sit in the fridge for a while before finishing the dish pretty much as described above (I used just canola oil in the pan). I fried the flounder for 2 minutes on each side and then patted the excess oil off with paper towels before putting it on the plate.
Instead of spinach, I served roasted broccoli and roasted potatoes. The broccoli was really, really good. I’m just glad I checked on it early because it was done in the oven in less than 10 minutes (the broccoli I bought at the farmer’s market is way more delicate than what you find at the supermarket).
For the roasted potatoes, I just washed some small potatoes (also from the farmer’s market), dried them and cut the larger ones so they were all the same size in the pan. I tossed them in olive oil and Old Bay and popped them in the oven with the broccoli. They did take 25 minutes. I cooked the fish during the last five minutes.