Panko Crusted Flounder with Lime Basil Butter Sauce
Justin Townsend
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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:
- Bring a medium sauce pan over medium-high heat
- Melt 2 tablespoons of butter and add mushrooms
- Saute until soft and allow to cool
- 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
- Form mixture into 3″ patties and set aside
- Bring frying oil to heat over a medium flame
- Carefully add the patties and cook until brown (I used a spatula to lower them into the hot oil and they held together well)
- Remove, place on towel to drain, and set aside
- Lightly season fish with salt, black pepper, garlic, and Cajun Seasoning
- Mix any remaining seasoning with the panko
- Whisk one egg with the milk for the egg wash
- Dip the fish into the egg wash and the dredge in the panko
- Add to the oil and cook until golden brown
- Remove from oil, place on towel, allow to drain
- Bring a medium skillet to medium high heat
- Add stock, basil, and lime zest
- Simmer for a few seconds, then add remaining butter in chunks
- Cream the mixture by carefully moving the pan back and forth while the butter melts.
- Season to taste
- Serve over fish and quinoa cakes
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