Monday, September 1, 2014

Cornmeal Crusted Flounder with Watermelon & Tomato Salsa

Watermelon and tomato are the essence of summer and when paired together are the perfect topping for lightly seasoned, crispy fish fillets.  

2 cups cormeal
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chipotle chili powder
2 teaspoons finely chopped cilantro
2 eggs
1 tablespoon milk or water
8 flounder fillets, about 1-1/2 pounds
3 to 4 tablespoons unsalted butter
Summer Watermelon & Tomato Salsa

Combine cormeal, salt, garlic powder, chipotle chili powder, and cilantro in a wide shallow bowl.  Lightly beat eggs with milk in another shallow bowl.  Season fish with salt, if desired.

Dip fish, one piece at a time, in egg mixture, then coat with cormeal mixture.

Melt 2 tablespoons butter in large nonstick skillet of medium heat.  Cook fish, a few pieces at a time, 6 to 8 minutes, turning once, until golden brown and fish flakes easily with a fork.  Add additional butter to skillet as needed.

Serve fish fillets with Summer Watermelon & Tomato Salso.

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