flounder

Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful. Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.

Fish Tacos

tomatoes,

red onion, peeled and finely chopped

garlic,

cilantro

jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)

mayonnaise

sour cream

limes, 1 halved and 1 cut into wedges

Kosher salt

black pepper

chipotle pepper, finely chopped (optional)

flour

chili powder

milk

peanut oil,

butter

corn tortillas

green cabbage

saucy hot sauce,

In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).

In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).

In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.

Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.

Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.

Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

This fried fish sandwich doesn’t stray far from the classic fast-food staple: breaded fish, a soft bun, a slice of cheese and tangy tartar sauce. The best part is you can put it together in just about the amount of time it would take to stand in line and order it at the counter. Capers, shallots and fresh dill make this tartar sauce feel a little fancy, but a splash of soy sauce adds the umami that takes it to a very familiar place. Flounder is an affordable choice for the recipe, but if you can’t find it, substitute with sole or any mild flat fish.

Fried Fish Sandwich

bread and butter

shallot,

dill

(drained) capers, coarsely chopped

soy sauce

vegetable oil

all-purpose flour

eggs,

panko bread crumbs

white buns

American cheese

Prepare the tartar sauce: In a medium bowl, whisk together mayonnaise, pickles and pickle brine, shallot, dill, capers and soy sauce. Season with salt to taste and set aside. (Makes 3/4 cup.)

Prepare the fried fish: Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season flounder on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with panko.

Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.

Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.

Channel the quintessential sea-side British dinner with fish and chips with a side of sweet and tender mushy peas.

Jamie Oliver's fish and cheat's chips with tarragon mushy peas

(50 grams) plain flour

eggs, lightly beaten

breadcrumbs

tsp dried chilli flakes

flounder (order

Sunflower oil, to shallow-fry Cress

1kg sebago potatoes, scrubbed (unpeeled), cut into 1cm-thick chips

rosemary sprigs, leaves picked

olive oil

garlic cloves, thinly sliced

unsalted butter

fresh peas (or frozen, thawed)

tarragon, leaves

lemon

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This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center. Here, a steamed piece of flounder sits on a bed of mustard greens, limp, tender and infused with garlic. The greens take the place of choy sum, a relative of bok cho, and give the dish a slightly mustardy flavor. It’s a quick, healthy weeknight dinner packed with flavor. Try it tonight.

Quick Steamed Flounder With Ginger-Garlic Mustard Greens

sesame oil, more for drizzling

garlic cloves,

ginger

mustard greens, cleaned, stemmed and torn into pieces

soy sauce, more for drizzling

flounder fillets, 12

salt and black pepper

Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.

Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.

Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.

This fast weeknight dinner features quick-cooking flounder prepared alla Milanese, the style of breading and frying meat cutlets. The fillets are lightly breaded and pan-fried until golden and crisp on the outside and tender in the middle. A lemony, brown-butter pan sauce with capers comes together quickly to add a tangy brininess to the dish. A bit of avocado on the side adds creaminess that balances the crisp fish and peppery arugula. Any leftover fish makes for terrific sandwiches the next day, stacked with lettuce, tomato, pickles and mayo.

Fish Milanese

bread crumbs

Salt and black pepper

oregano

(5- flounder

neutral oil,

shallot

garlic

lemon juice,

parsley

capers, caper brine

(5-ounce) package baby arugula

avocado, halved, pitted,

Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.

Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.

In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.

Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.

Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.

This is my family&#039;s method of making fried flounder. It is tried and true, and I have made only one change to it since the 1970s: I add a little mustard to the egg wash mix, which I learned in Louisiana. It adds a ton of flavor. You&#039;ll also see the homemade fries on the plate. If you want to make them, I followed this recipe from The Splendid Table.

Fried Flounder with Tartar Sauce

mustard, (Dijon

lemon juice

Tabasco sauce

chopped pickles

capers

chives

Salt

eggs

mustard

For the tartar sauce, mix everything in a bowl and set it in the fridge. Salt the fish lightly on both sides and set aside.

Set up a breading station. You will want plates or shallow bowls or somesuch. The first has the flour in it -- and if you want more seasoning than I am suggesting in this recipe, this is where you add it -- then another basin with the eggs, milk and mustard all beaten together, then the final basin with the breadcrumbs.

Dredge the flounder in the flour first, pressing it into the fish and making sure you get it totally covered. Now sweep the fillet through the egg wash, again making sure you get it totally coated. Finally, set it in the breadcrumbs and press them in to make a good coating. Set each fillet on a plate or tray in the fridge and let it rest 1 hour, and up to all day.

When you are ready to fry, pour in enough oil to get to a depth of about 1 inch in a large frying pan. If you happen to me making the fries to go with this, make them first and hold them in the oven. Heat the oil over high heat. Set a rack over a baking sheet and put that in the oven. Set the oven to &quot;warm.&quot;

When the oil hits 350F, fry your fish, right from the fridge. This works because they are very thin, and you want a pretty golden crust without overcooking the fish. Room temperature flounder fried this way will overcook. It take about 3 to 5 minutes per side to get golden brown. Move each finished fillet to the rack in the oven. When they&#039;re all done, serve it up with the tartar sauce.

An easy Baked Flounder Fillets recipe that can be prepared in 45 minutes or less.

Baked Flounder Fillets in Lemon-Soy Vinaigrette

flounder fillets

sugar

salt

This recipe can be prepared in 45 minutes or less.

Epicurious

Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.

Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.

The fillets are cooked in foil packets with a mix of herbs, citrus, beer, and wine, then served with _maque choux_, a Cajun succotash.

Flounder with Corn and Tasso Maque Choux

shallot slices (rounds), divided

garlic cloves, sliced, divided

lime, divided

orange, divided

Cayenne pepper

thyme sprigs, divided

dark beer, divided

dry white wine, divided

Corn and Tasso Maque Choux

The fillets are cooked in foil packets with a mix of herbs, citrus, beer, and wine, then served with maque choux, a Cajun succotash.

Line pie dish with large sheet of foil, leaving long overhang on 1 side. Separate rings of 1 shallot slice; scatter over foil. Top with 1 tablespoon butter, sliced garlic clove, 2 lime slices, and 1 orange slice. Sprinkle 1 fillet on both sides with salt and cayenne. Arrange fillet, skin side down, atop seasonings in dish. Top fillet with 2 thyme sprigs. Spoon 2 tablespoons beer and 1 tablespoon wine around fillet. Fold long foil overhang over fillet to opposite edge of foil, pressing foil onto fillet. Fold foil edge over to seal on 3 sides, then fold again to double seal. Transfer packet to baking sheet. Repeat with remaining seasonings and fillets.

Prepare barbecue (high heat). Arrange packets, sealed side up, on grill rack. Cook until fish feels slightly firm when pressed, about 10 minutes. Serve with Corn and Tasso Maque Choux.

To-Die-For Ceviche recipe from Pati&#x27;s Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”

To-Die-For Ceviche

lime juice

orange juice

jalapeño chiles (stemmed and coarsely chopped, seeding optional)

celery (sliced)

onion

cilantro leaves and upper stems (chopped, divided)

red snapper filet

(about 1 large) ripe mango (diced)

(about 1 large) ripe avocado (diced)

(about 2) tomatillos (husked, scrubbed, and diced)

cacao nibs (optional)

Tortilla chips

Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.

Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.

When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo, and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.

Mexican Style Gefilte Fish

red snapper

flounder fillets (no skin

white onion (quartered, about 1/2 pound)

carrots (peeled and roughly chopped, about 1/4 pound)

matzo meal

white pepper (or

tomatoes

fish broth

ketchup

manzanilla olives

pepperoncini peppers

Rinse the red snapper and flounder fillets under a thin stream of cool water. Slice into smaller pieces and place in the food processor. Pulse for 5-10 seconds until fish is finely chopped but hasn’t turned into a paste. Turn fish mixture into a large mixing bowl. Then place the onion, carrots, eggs, matzo meal, salt and white pepper into same bowl of the food processor. Process until smooth and turn into the fish mixture. Combine thoroughly.

To prepare the fish patty mixture:

Heat the oil in a large cooking pot over medium-high heat. Add the chopped onion, and let it cook for 5-6 minutes, stirring, until soft and translucent. Pour the crushed tomatoes into the pot, stir, and let the mix season and thicken for about 6 minutes. Incorporate 3 cups water, 2 tablespoons ketchup, salt and white pepper. Give it a good stir and bring to a boil. Reduce the heat to low and bring sauce to a gentle simmer. Continue to simmer while you roll the gefilte fish patties.

Place a small bowl with lukewarm water to the side of the simmering tomato broth. Start making the patties. I like to make them about 3” long, 2” wide and 1” high, in oval shapes. Wet your hands as necessary, so the fish mixture will not stick to your hands. As you make them, gently slide each patty into the simmering broth. Make sure it is simmering and raise the heat to medium if necessary to keep a steady simmer.

Once you finish making the patties, cover the pot and bring the heat to low. Cook them covered for 25 minutes. Take off the lid, incorporate the manzanilla olives, pepperoncini peppers and capers. Give it a gentle stir and simmer uncovered for 20 more minutes, so the gefilte fish will be thoroughly cooked and the broth will have seasoned and thickened nicely.

Top 10 flounder recipes from across the web

The most viewed flounder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fish Tacos

Fried Fish Sandwich

Jamie Oliver's fish and cheat's chi...

Quick Steamed Flounder With Ginger-...

Fish Milanese

Fried Flounder with Tartar Sauce

Baked Flounder Fillets in Lemon-Soy...

Flounder with Corn and Tasso Maque ...

To-Die-For Ceviche

Mexican Style Gefilte Fish

Top 10 flounder recipes from across the web

The most viewed flounder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fish Tacos

Fried Fish Sandwich

Jamie Oliver's fish and cheat's chi...

Quick Steamed Flounder With Ginger-...

Fish Milanese

Fried Flounder with Tartar Sauce

Baked Flounder Fillets in Lemon-Soy...

Flounder with Corn and Tasso Maque ...

To-Die-For Ceviche

Mexican Style Gefilte Fish

The most viewed flounder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine