Sunday, July 11, 2010

Cornmeal Crusted Flounder and Grits

I am lucky in that I can get fresh local flounder here, and it's one of the few fish I like. Sorry. I just can't get into the steaky fishes - tuna, mahi, etc. I like the white, flakey ones. We picked up some gorgeous filets at Mott's Seafood.

I was feeling kind of like crunchy fish, so I decided to coat them in cornmeal and pan fry them. I always use the grill for this because I just can't stand how frying stuff, especially fish, makes the house smell. We've discussed my lack of vent-a-hood ad nauseum. I won't make you go there again.

These are one of my favorite Frivolous Kitchen Gadgets.

These dredging pans from William$-$onoma weren't really all that expensive, I had a gift certificate, and they come in really handy.

So first, to avoid stinking up the house, I put a cast iron skillet on the grill and poured about 1/2 cup or so of olive oil in there and heated it to about 500.

While the pan was heating, I chopped some wonderful cherry tomatoes I'd gotten at the Farmer's Market. (I'll be seriously sick of tomatoes, corn and basil by September, but I'm not there yet.)

Then I chopped a sweet onion and a red bell pepper and sauteed that in a little olive oil. I loathe raw onion. Cannot abide it. I always at least give it a quick sweat in a pan before it touches my lips.

While the onions and peppers were melting down a little, I made grits. Please use these, or something similar instead of those instant white things.

They're just so much better.

I used 2 cups of chicken stock and 1 cup of cream and 3/4 tsp. of salt. You don't have to use the cream, and I thought it needed a tad more salt. Anyway, bring that to a boil and whisk the grits in. Turn the heat down to low and simmer them. You need  stir them occasionally or they'll glaum all up together. They need to simmer about 15 minutes.

By then, the pan was ready on the grill, so I salted the phoo out of the flounder with kosher salt, then dredged it in flour, then dipped it an egg mixed with buttermilk, then in cornmeal.

Into the hot frying pan went the fish, and about 10 minutes later, it was perfect.

A spoonful of grits topped with the peppers, onions and tomatoes and a crispy fish filet and dinner was served!

If you think you might like to try it yourself, here's the .pdf copy of the recipe.


Michaela said...

I love reading your how-tos. They are fun to read and if I squint, I can imagine that I am listening to you speak, hearing the pan sizzle and smelling the sweet aromas of your cooking. Thanks for the recipe (I hadn't thought of grilling the pan-duh!)

Andie Reid said...

Thanks, M! Please, when you imagine me speaking, give me a British accent or something lovely instead of this wretched Arkansas twang I've got. :)

Lauren said...

Wow! That looks *amazing*