Just cause the weather in NY is not obeying the calendar (snow on the third day of spring? Come on…) doesn’t mean dinner has to join in the rebellion. Perhaps if we all assemble my family’s favorite warm-weather sandwich, the fried fish BLT (or for Abby: Just a BLT) then we will collectively woo the Gods of spring to cooperate.
Fried Fish BLT
Makes 4 Sandwiches
Over medium heat, fry 6-8 pieces of bacon in a skillet until crisp. Set aside and wipe down skillet so just a little fat remains. Meanwhile, add about 1/2 cup cornmeal to a plate and sprinkle with salt, pepper, and a little cayenne. Increase skillet heat to medium-high. Slice up 2 large flounder filets (about 1 pound) into sandwich-size pieces, dip in milk (as shown), then press into seasoned cornmeal to coat. As you coat each piece, add to the skillet and fry about 2 minutes a side. Set aside on same plate as bacon. As fish fries, prep your toppings: avocado slices, lettuce, tomatoes, tartar sauce. Assemble sandwiches as shown on a whole wheat buns.