Graham Kerr

147 Fairfield Flounder Fillets

Deep-fried Fish—Basic Method

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    First-Course 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 First-Course portions U.S.A. Imperial Metric
Button mushrooms 1 cup 4 oz. 115 grams
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters
Parsley stalks 1 tbsp. 1 tbsp. 5 grams
Salt ¼ tsp. ¼ tsp. ¼ tsp.
Cayenne pepper ½ tbsp ½ tbsp. 7.5 grams
Dry white wine ¼ cup 2 fl.oz. 60 milliliters
Egg yolks 2 2 2
Flounder fillets 4 4 4
Breadcrumbs 1½ cups 6 oz. 170 grams
Cheese ½ cup 2 oz. 60 grams
Flour ½ cup 2 oz. 60 grams
Oil To deep fry To deep fry To deep fry

Method

Method of Preparation

  1. Peel and dice mushrooms finely.
  2. Chop parsley stalks.
  3. Measure wine.
  4. Skin fillets and season.
  5. Grate cheese and mix with breadcrumbs.
  6. Heat oil in deep fryer to 350°F.

Method of Cookery

  1. Poach mushrooms in lemon juice with wine, parsley stalks, salt, cayenne pepper for 5 minutes. Put in a blender and add egg yolks to make a smooth paste.
  2. Dip seasoned fillets in plain flour, then mushroom mixture, * then into crumbs and cheese.
  3. Deep fry for 2½ minutes at 350°F. Drain well and serve.

*Or spread with a spatula.

Serving

Providing they are kept on waxed paper in the refrigerator, the fillets can be pre-prepared up to and including step 2. Garnish with lemon wedges. A full-bodied medium dry white wine is recommended.

© 1966 Graham Kerr. All rights reserved.

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