Fish with Slaw

This photo probably looks familiar to longtime readers. What can I say: We are creatures of habit down in South Carolina. If I look back at my dinner diaries, without fail, there’s a Pan-fried flounder with some form of slaw in the line-up. (But that certainly does not mean you have to be south of the Mason-Dixon Line to enjoy it.) I’m calling last night’s slaw a “beet slaw,” because the color of the beets dominated, but you wouldn’t be wrong for instead calling it a “shred whatever’s left in the fridge “salad. In my case that was: Two large-ish beets, 4 small carrots (they were light yellow and white, which is why you can’t really see them), the heel of a Napa cabbage, handful of snow peas (sliced thin, not shredded), half a sliced jalapeño, shallots, chives. With my all-purpose vinaigrette. It really was the winner on the plate, all fresh and bright and crunchy. I’m just going to come right out and say it: a raw beet might be more exciting to me than a roasted one. Here’s the fish how-to:

Basic Everyday Fried Fish
Serves 4

olive oil
1/2 cup seasoned flour, on a dinner plate for dredging
1 egg, lightly beaten, on a dinner plate for dredging
1/2 cup panko bread crumbs
2 large filets of delicate white fish such as flounder (about 1 1/4 pounds)
salt and pepper to taste
lemon wedges for squeezing
tartar sauce (store-bought or homemade: few tablespoons of good mayo, one finely chopped dill pickle, squeeze of lemon, pinch of sugar) 

1. Heat about 2-3 tablespoons olive oil in a large skillet over medium heat.

2. Set up your dredging stations. One plate flour (salted & peppered), one plate beaten egg, one plate panko bread crumbs.

3. Dredge your fish filets: first in flour, then in egg, then in panko. Add to skillet and fry 2-3 minutes a side until cooked through, adding oil as necessary. Remove from skillet and serve with a dollop of sauce and a squeeze of lemon.

Note: The slaw only fed two of us. The girls are back at school.

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Filed under: Dinner, Seafood

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One Comment

Jenny I

Is there a way to make the fish low-carb / grain-free? I’m wondering if it were dipped in egg and then rolled around in almond flour, would that work instead of the panko/flour?

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