| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
American |
Seafood, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Flounder fillets, 1/2 lb ea. |
|
|
Salt |
|
|
Flour |
| 1/2 |
c |
Bread crumbs; dried |
| 2 |
md |
Eggs |
| 2 |
tb |
Water |
| 8 |
tb |
Butter (1 stick) |
| 2 |
tb |
Vegetable oil |
| 1/2 |
lb |
Shrimp; cooked, small, peeled and deveined |
|
|
Lemon wedges |
INSTRUCTIONS
"Plaice is the fish the Danes usually prepare in this manner, but flounder
is an excellent American substitute. Danish shrimp are the 1" variety
similar to U.S. West Coast shrimp. Choose the smallest fresh shrimp
available." Rince the fish in cold water and pat dry with paper towels.
Salt lightly, dip in flour and shake off excess. Spread the bread crumbs on
wax paper. In a mixing bowl beat the eggs together with 2 tablespoons of
water, then dip each fillet into the egg mixture and coat each side
thoroughly with the bread crumbs. Let them rest for at least 10 minutes
before cooking. Heat 2 tablespoons of butter and 2 tablespoons of oil in a
heavy 10-12" skillet over moderate heat. Add the shrimp and toss them in
the butter for 2 to 3 minutes until well coated. Place a line of the shrimp
down the center of each fillet. Melt the remaining butter over low heat
until it turns a rich, nutty brown, pour over the fish fillets and garnish
with lemon wedges. If you prefer, serve with a parsley sauce (see recipe)
in place of the shrimp and brown butter.
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