|Competition Barbeque Team|
PRNUNUS DULCIS FLOUNDERAlmonds (Prnunus Dulcis) have a sweet nutty taste that is a natural match to the delicate flavor of the flounder. Frying brings the flavor of the nut out making this a delicous dish the even those who claim not to like fish will enjoy. Can't find flounder? Don't worry about it - pick up any white fish. It'll still be great. (Mmmmm.... grouper.)
I buy sliced almonds for this and grind about a 1/2 cup in a clean coffee grinder. You could use a food processer or a rolling pin. Don't grind the to fine - you want to have some texture.
In a medium baking dish beat 2 eggs and wisk in 1/2 cup Seltzer water. In a plate next to it mix your nuts, corn flour (regular flour would be OK too), Old Bay and sugar.
Heat the olive oil and 2 tablespoons of butter and a heavy skillet. You want it hot but don't burn the butter.
Pat each filet dry, dip it in the egg wash, dredge it in the nut mixture and lay it in the frying pan. Don't crowd the pan. You can do this in batches. Just put a rack on a cookie sheet and put it in your oven at about 200° to keep them warm.
Fry each fish and 3 - 4 minutes per side or until golded brown and just cooked through.
After all the fish is done scoop out any stray crumbly stuff that might be burnt. Add the remaining butter and the rest of the almond slices. Stir until your nuts start to brown then add 1/3 cup of lemon juice. Conitinue to cook and stir and cook to reduce.
To serve, plate the fish and spoon the almond slices and a little sauce over each filet. Easy peasy lemon squeezy! And Delicious!