Author Notes: This is definitely not your ordinary Fish Fry Friday fish sandwich. This is loaded with shrimp and creamy basil sauce as a replacement for your normal tartar. Worth a try for the daring and adventurous... or anybody who wants to try something different! - mtlabor
Serves 2 sandwiches
- 5-10 fresh basil leaves, chopped
- small handful parsley leaves, chopped
- juice from 1 lime
- 3/4 cups sour cream
- salt and pepper to taste
- 1/4 cup flour
- 2 flounder fillets
- 6 tablespoons unsalted butter, divided
- 4 slices rustic italian bread
- mixed greens
- 1/2 pound frozen cooked shrimp
- In a small bowl, combine the basil, parsley, lime juice, and sour cream. Mix everything together well and salt and pepper to taste. Place in refrigerator until ready to serve.
- Combine the flour with some salt and pepper and dredge each flounder fillet with flour.
- Heat a large skillet under medium high heat and melt 3 tablespoons of butter. Place flounder in skillet and cook both fillets until browned on both sides, about 3-4 minutes per side.
- In another skillet, melt remaining 3 tablespoons of butter and add shrimp. Cook until shrimp is heated through and nice and juicy.
- Assemble sandwiches by placing handful of mixed greens on slice of italian bread. Then place flounder fillet on top of greens. Then top flounder with a few pieces of shrimp (I did 6 per sandwich). Then on top slice of bread, spread some of the basil/sour cream mixture on top and cover sandwich with bread.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil