Pan Fried Flounder (or Sole or Tilapia)

By 1For_Him

Kitchen Affairs class

Ingredients

• 1 (5-8 oz) fillet flounder, sole, or tilapia, per person
• 1/4 cup milk
• seasoned flour (flour with kosher salt, pepper, and paprika or cayenne added - total of 2 tsp seasoning - could use Old Bay)
• clarified butter and olive oil

Preparation

Step 1

Wash the fillets well and dry them. Dip into milk and seasoned flour. Heat clarified butter and oil in saute pan, allowing it to become hot before putting fish into pan. Put fish in skin side up (put the side you want up on the plate down first). Do not crowd the pan. Cook 3-4 minutes or until lightly browned. Turn over (only once!) and brown on second side. Plate and serve with lemon wedges and tartar sauce.

(To clarify butter, melt a stick of unsalted butter in microwave or stove top. Put into a glass measuring cup and refrigerate or freeze for 15 minutes. It will separate into 3 layers. Skim off the top foam layer and discard. Keep the bottom solid layer to add flavor to sauces. Use the center clear oil layer for pan frying or sauteing - has a higher smoke point than whole butter.)

Good sauce - finely minced onion, fresh dill weed, drop of Tabasco sauce, little fresh lemon juice, and equal parts plain yogurt and sour cream.