Graham Kerr

25 Nelson Flounder Fillets

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Flounder fillets 1 lb. 1 lb. 5 kilo
Flour To coat To coat To coat
Salt To season To season To season
Pepper To season To season To season
Clarified butter To fry To fry To fry
Tomato 1 medium 8 oz. 230 grams
Garlic clove 1 1 1
Parsley To dust To dust To dust

Method

Method of Preparation

  1. Fillet flounder if bought whole.
  2. Season and flour.
  3. Skin and slice tomato ¼-inch thick.
  4. Chop parsley.
  5. Crush garlic.
  6. Season tomato with salt and pepper.
  7. Heat serving dish.

Method of Cookery

  1. Fry fillets as per basic method in clarified butter.
  2. Remove from pan and add seasoned tomato and crushed garlic. Fry quickly.
  3. Lay fish on serving dish, cover fillets completely with tomato slices. Dust with parsley and serve.

Serving

Plain boiled herb buttered potatoes and a dressed Salad. Quite a robust dry white wine goes well.

© 1966 Graham Kerr. All rights reserved.