Saturday, July 30, 2011

Mr. Hawthorne Fixes Dinner. Fried Flounder And Pickles.

Every now and then, the Hawthornes must have their fried fix.
 Today it will be in the form of fried flounder and pickles.
Mr. Hawthorne soaked the flounder filets in buttermilk.

Then he dredged the flounder in a combination of 2 parts flour and 1 part cornmeal with some Old Bay seasoning. Fry in hot oil at 350 - 375 degrees until golden brown, 2-3 minutes.
The pickles went into the same flour mixture and then into the hot oil.
 Rosie Tip #254.
Fry the pickles first, before you do the fish.
 If you were making French fries, you'd fry them before you fried the fish.
 Leave the fish for last.

Drain on paper towels.
A properly fried pickle with a light crust is a thing of beauty.

Rosie’s Remoulade
1 cup mayo
 2 TB finely chopped onion
1 TB finely chopped celery
2 small garlic cloves, minced
Heaping tsp capers, minced
2 TB white vinegar
2 TB coarse ground mustard
4 grinds sea salt 10 grinds pepper
 1 tsp cayenne
1 tsp cumin
And my secret ingredient- fresh, green coriander seeds- about 2 dozen.
If all you have is ground coriander, add in a teaspoon of that.
It just won't have the same pop and citrus accent as the fresh coriander.

Best when served on a deck at sunset
overlooking the water.

Excellent flounder filet. Light breading. Tender, juicy fish.

OK. I'm done with fried for now.
 Give me some fresh vegetables.
 Preferably from my garden.

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