Panko Crusted Flounder with Lime Basil Butter Sauce

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Justin Townsend

Editor-in-Chief at Harvesting Nature

Justin is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.

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Recipe contributed by Editor-in-Chief J. Townsend.

Flounder has a delicate taste as well as an equally delicate texture. I enjoy frying flounder because it is a relatively thin fillet which you can cook crispy very quickly. Seasonings, egg wash, and a light crust go a long way with this fish. The addition of the lime basil butter sauce gives you a smooth, yet tangy addition to the crunch. This sauce would go well with and white flaky fish.

Ingredients:

1lbs Flounder fillets, cut into 4 inch chunks

4 cups of panko

4 eggs

3 cups of cooled prepared quinoa

1/4 cup milk, cream, almond milk

2 cups of diced mushrooms

3 garlic cloves, minced

zest from two limes

1 tablespoon minced fresh basil

1 stick of unsalted butter

oil for frying

2 tsp salt

1 tsp ground black pepper

2 tsp garlic powder

2 tsp Cajun seasoning

1 tablespoon of fish stock, chicken stock, or water

Preparation:

1. Bring a medium sauce pan over medium-high heat
2. Melt 2 tablespoons of butter and add mushrooms
3. Saute until soft and allow to cool
4. In a large mixing bowl, mix quinoa, mushrooms, 1 tsp salt, 1/2 tsp ground black pepper, 1 tsp garlic powder, three eggs, and 1 cup panko
5. Form mixture into 3″ patties and set aside
6. Bring frying oil to heat over a medium flame
7. Carefully add the patties and cook until brown (I used a spatula to lower them into the hot oil and they held together well)
8. Remove, place on towel to drain, and set aside
9. Lightly season fish with salt, black pepper, garlic, and Cajun Seasoning
10. Mix any remaining seasoning with the panko
11. Whisk one egg with the milk for the egg wash
12. Dip the fish into the egg wash and the dredge in the panko
13. Add to the oil and cook until golden brown
14. Remove from oil, place on towel, allow to drain
15. Bring a medium skillet to medium high heat
16. Add stock, basil, and lime zest
17. Simmer for a few seconds, then add remaining butter in chunks
18. Cream the mixture by carefully moving the pan back and forth while the butter melts.
19. Season to taste
20. Serve over fish and quinoa cakes

Click here to read more articles and recipes by J. Townsend