Panko Crusted Flounder with Lime Basil Butter Sauce
- Mountain Lion, Bobcat, and Bear Hunting Challenged in AZ - January 13, 2022
- 12 Holiday Gifts for Every Hunter, Angler and Forager - December 10, 2021
- Cookbook Review: The Hog Book by Jesse Griffiths and Jody Horton - October 19, 2021
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.
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Like what we are creating? Buy us a coffee to say thanks!
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
Click here to read more articles and recipes by J. Townsend
