148 Potts Point Fish Pot

Shallow-fried Fish—Basic Method, pages 42-43

Preparation info

  • Difficulty

    Medium

  • Recipe to Produce

    6

    Portions

Appears in

Recipe to produce 6 portions U.S.A. Imperial Metric
White Sauce cups Pints 850 milliliters
Dry white wine ½ cup 4 fl. oz. 115 milliliters
Flounder or sole fillets lb lb .75 kilo
Clarified butter 4 tbsp. 2 oz. 60 grams
Oysters 1 doz. 1 doz. 1 doz.
Crayfish (or lobster) 1 small 1 small 1 small
Brandy ¼ cup 2 fl. oz. 60 milliliters
Seasoned flour ¾ cup 3 oz. 85 grams
Button mushrooms 2 cups 4 oz. 115 grams
Tomatoes 1 large 8 oz. 230 grams
Shrimp (or 24 fresh) 1 tin 1 tin 1 tin
Dry matured grated Cheddar ¼ cup 1 oz. 30 grams
Lemons 2 2 2
Chopped parsley 1 tbsp. 1 tbsp. 5 grams
Cayenne pepper To garnish To garnish To garnish

Method

Method of Preparation

  1. Make sauce.
  2. Measure wine.
  3. Fillet flounder, skin completely, and cut into 2- by 1-inch fish fingers.
  4. Cut crayfish into 1-inch pieces.
  5. Warm brandy.
  6. Season flour.
  7. Slice mushrooms finely.
  8. Blanch, peel, pip, and chop tomatoes.
  9. Drain shrimp.
  10. Grate cheese.
  11. Chop parsley.

Method of Cookery

  1. Heat white sauce gently, add wine.
  2. Place flounder in seasoned flour and shake off excess.
  3. Melt butter in large frying pan, add floured fish.
  4. Add crayfish, tomatoes, and lastly oysters.
  5. Toss gently and move all foods to one side. Pour brandy onto cleared pan base, set alight with a match. Stir seafoods into these flames.
  6. Pour over sufficient sauce to douse flames and bind the seafoods.
  7. Stir in shrimp carefully.
  8. In another pan, toss mushrooms in butter with lemon juice and a touch of cayenne. Spoon over the main dish. Dust all with parsley and cayenne pepper and serve.

Serving

Serve in a nest of plain Boiled Rice. I like a Red and Green Cabbage Salad with this, but you may enjoy some spears of asparagus served quite plain. A full-bodied medium dry white wine goes well.