Egg Batter Pan-Fried Flounder
½ pounds boneless flounder or sole fillets
Salt and pepper
1 large egg
1/4 cup milk
1/4 cup all-purpose flour for dredging
Mild olive oil or vegetable oil for frying
Chopped flat-leaf parsley
Season the fish fillets with salt and pepper. Make the egg batter by whisking together the egg, a pinch of salt, and milk in a shallow bowl.
Submerge the fish in the egg batter.
Pour about 1/4 inch of oil into a wide skillet over medium-high heat. When the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. (Discard remaining batter.) Carefully lay each fillet in the pan and let fry gently until golden, about 2 minutes per side. Remove and blot briefly on paper towels, then transfer to a warmed serving platter.
Sprinkle with parsley, and garnish with lemon wedges.
4 cups corn kernels
1 small onion dice
¼ of green bell pepper, finely diced
2 tablespoons butter
Salt & pepper to taste
2 sprigs fresh thyme or 1/8 teaspoon dried
Combine onion, bell pepper, and butter in a saucepan. Cook over medium heat for 5 minutes. Add thyme.
Taste and season with salt and pepper.
Prepare the day before serving.
Half a medium head of green cabbage
Half a medium head of red cabbage
1 large garden carrot or 2 regular-sized carrots
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/2 teaspoon celery seed
3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon wine vinegar
1 tablespoon honey or agave syrup
/21 tablespoon lemon juice
Whisk together the dressing ingredients in a large bowl.
Finely shred the cabbages and carrots. Finely chop the scallions.
Add the dressing and stir well/ Cover the bowl and refrigerate overnight.
Stir well before serving