FBD

Crispy Fish On The Bone

Whole flounder filleted and pan-fried, then the crispy fried carcass serves as the dramatic presentation platter under the fillets in a mushroom-chicken stock sauce.

Crispy Fish On The Bone prepared as a finished dish
Cook
30 min
Total
30 min
Yield
2 servings
Difficulty
Easy
Cuisine
Other
Protein
Seafood

Ingredients

Original recipe
Shopping list for 2

Instructions

  1. 1

    Rinse and pat dry fish carcass. Preheat fryer. Season flour with salt and pepper. Dredge carcass in seasoned flour. Fry until golden brown, 2-3 minutes. Drain on paper towels. Season.

  2. 2

    Cut fillets into 2-oz pieces. Season with salt and pepper. Dredge in reserved flour. In a large saute pan over medium-high heat, heat oil. Pan-fry fish 1 minute per side. Remove and set aside.

  3. 3

    In same pan, add shallots and garlic. Season. Saute 1 minute. Add mushrooms. Saute 1 minute.

  4. 4

    Add 1 3/4 cup chicken stock. Dissolve cornstarch in remaining stock to make slurry. Bring stock to a boil. Stir in slurry. Boil 2 minutes, then reduce to simmer.

  5. 5

    Add fish fillets and simmer 3-4 minutes. Reseason and stir in parsley. Place fried carcass on a large platter. Lay fillets over the crispy bone. Spoon sauce over fillets.

Tags

emerilpan-friedfishfloundercrispyamericandinnerother

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