Golden Fried Flounder Fillets
- 2 t butter
- 1/4 c chopped onion
- 2/3 lb flounder fillets (2 fillets)
- 1/4 c Flour (Plain)
- 1 t salt
- 1/4 t ground black pepper
- 1/4 t ground paprika
- 2 T butter (for frying)
- 1 T lemon juice
- 1/4 t Worcestershire sauce
- watercress (leaves only, for garnish)
About 15 minutes before serving, in a 10" skillet, over medium heat, in 2 t butter, cook the onion until tender, about 5 minutes; remove to a plate and keep warm.
Meanwhile, cut fillets in half crosswise.
On waxed paper or a plate, combine flour and salt, pepper, paprika; coat fillets with mixture.
In same skillet, over medium heat, in 2 T butter, fry the fish, turning once, until fish is browned and flakes easily when tested with a fork. Put fish on a platter. Fry until both fish are done.
To mixture left in the skillet, add lemon juice and Worcestershire sauce and bring to just boiling, stirring. Pour over fish. Top with cooked onion and garnish with watercress.
SJ Note 13 Aug 2010: We did try this, with haddock, as the fishmonger didn't have any flounder that day. It was good, but there was too much sauce, so next time I'll just drizzle some over the top. Also too much onion, so I've pared that back. The watercress gave a good flavor pairing with the rest, but chop it smaller next time, or just use the leaves and not the stems.