Fried Flounder With Sweet Pepper Mayo Recipes

WALNUT-PEPPER MAYO

Steps:

• Mix 1 cup mayonnaise, 1/2 cup chopped toasted walnuts, 1/4 cup chopped roasted red pepper, 2 tablespoons chopped parsley and 2 teaspoons lemon juice. Season with salt and pepper.

FRIED FLOUNDER WITH SWEET PEPPER MAYO

Steps:

• For the sweet pepper mayo: Combine the mayonnaise, peppers, cornichon, parsley and lemon zest and juice in a medium bowl and stir to combine. Season with hot sauce to taste. Refrigerate while you make the flounder.
• For the flounder: Heat 2 inches of vegetable oil in a medium Dutch oven to 375 degrees F.
• Cut the flounder crosswise into pieces about as thick as 2 fingers. Whisk together the all-purpose flour, rice flour, seafood seasoning and baking powder in a large bowl (no need for salt as the Old Bay has salt in it). Whisk in the club soda to make a smooth batter slightly thinner than pancake batter.
• Spread flour for dredging on a plate and season with salt and pepper. Dredge half of the flounder in the flour, then dip in the batter and add to the hot oil. Fry until golden and very crisp, turning occasionally, 4 to 5 minutes. Drain on paper towels.
• Return the oil to 375 degrees F and immediately dredge, batter and fry the second batch. Serve right away with the sweet pepper mayo.

FLOUNDER, RED PEPPER CREAM, AND ASPARAGUS RISOTTO

Steps:

• Preheat oven to 450 degrees F.
• Pour oil into a 13 by 9-inch baking dish. Arrange fish over oil, folding the ends under the middle to create little pockets. Sprinkle fish with salt and pepper. Roast for 5 minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fish warm. Remove asparagus and reserve.
• Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs.