Making fish fry tonight! Anyone have any tips or suggestions?

I am making flounder tonight - fried meuniere style. Anyone have any tips or suggestions? I have tried the basic meuniere recipe many times but never comes out perfect - not crispy enough, etc. Any advice would be greatly appreciated. Thanks in advance!

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Meatballs&Milkshakes

I don't make meuniere fried, just sauteed-- I use a combination olive oil and butter to pan fry (just a couple tablespoons of each should be enough). If you wanted it crispier though, I would suggest using panko in your breading, it tends to have a crisper texture. You could also try using corn starch to replace the flour, as that also tends to give more of a crispy coating.
Here was an old post of mine on it: http://meatballsandmilkshakes.com/2011/06/27/flounder-meuniere/

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puttakka
puttakka June 5, 2012

Forget the fry...I am trying M&M's recipe. Thanks!

M&M...how hot to you have the oil/butter combo before you add the fish?

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Meatballs&Milkshakes

Just hot enough so that if you flick a little flour in, it starts to sizzle. Don't let the butter brown too much or it will burn before you're done.

HalfPint
HalfPint June 5, 2012

Wondra flour might solve your crisp-ing problem.

http://www.food52.com/blog...

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