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.
Ingredients
- 1 each whole flounder (1.5-2 lbs), filleted, carcass reserved
- 1 cup flour
- 0.3 cup vegetable oil
- 0.3 cup minced shallots
- 1 tbsp chopped garlic
- 2 oz dried wood ear mushrooms, soaked 30 min and drained
- 2 cup chicken stock
- 1 tbsp cornstarch
- 2 tsp finely chopped parsley leaves
Instructions
- 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
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
In same pan, add shallots and garlic. Season. Saute 1 minute. Add mushrooms. Saute 1 minute.
- 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
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.