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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http://www.food52.com/blog/2316_le_bernardins_crispyskinned_fish
M&M...how hot to you have the oil/butter combo before you add the fish?
Here was an old post of mine on it: http://meatballsandmilkshakes.com/2011/06/27/flounder-meuniere/