Wednesday, July 20, 2016

Flounder - Water To Table In About Two Hours.

 We are lucky enough to have several fine fishermen in our family -
 quite a plus when seafood is a major part of one's diet.
Youngest Hawthorne brought home this 18-inch flounder.
I am looking forward to lunch today.

 Boy did a nice job of fileting.

 We like to soak our filets in buttermilk for at least 30 minutes.
Drain the filets, knocking off excess buttermilk
and dredge through a mixture of
1 cup all-purpose flour, 1 cup semolina flour,
and 1/3 cup cornstarch with a generous helping of Old Bay.
Fry in small batches in 350° peanut oil.
Depending on thickness of filets,
fry for 3-4 minutes, until golden brown
Usually, they'll float to the top.

 Drain on racks.

 This is sublime on its own.
Just a twist of lemon.
The meat is sweet and tender.
The crust is light and crunchy.

 Fried flounder, 2 hours out of the water!
Green beans, just picked out of garden,
on the left.

For the green beans:
Blanch green beans in salted boiling water,
until al dente, about 3-4 minutes.
Drain and rinse in cold water to stop the cooking and set the color.
Make a simple vinaigrette with rice vinegar,
a little sugar, kosher salt, and freshly ground pepper.
Whisk in a bit of olive oil and taste-test.
Add in some crumbled feta and toasted walnuts and toss.
Cover, refrigerate, and let flavors get acquainted.

For the cole slaw,
I picked a purple cabbage out of the garden,
julienned a some carrots into it,
then made a 1/2 and 1/2 mayonnaise and buttermilk dressing
with a little distilled white vinegar and sugar.
Season with Kosher salt and freshly ground pepper.
Toss and refrigerate for the flavors to meld.

My last accoutrement is a zucchini, squash, and cucumber salad
straight from the garden.
Use baby vegetables.
Slice and dice.
Toss together.
Make of dressing of mayonnaise,
rice wine vinegar, some chopped fresh dill, basil, and tarragon.
Season with Kosher salt and freshly ground pepper.

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