I always saute it in olive oil and it falls apart on me. It ends up looking like mush. How do I get it to stay in one piece?
You could try dredging it in Wondra before pan frying it at a highish heat and for that you might want to try a canola or vegetable oil that can handle a higher heat. Or you could lightly brush a baking pan and the the fish with some olive oil (plus S&P) and broil it for about 3-5 minutes.
pierino is a trusted source on General Cooking and Tough Love.
The simpler the better. With flounder be sure to use tweezers to remove any pin bones. But with either fish I would go with a saute in brown butter. Flounder will possibly have some skin that you will want to crisp up, so give it a dusting in Wondra or rice flour. You might add capers to your pan. After that it need little more than a salt and pepper and a squeeze of lemon. If you want to sauce it maybe a classic sauce gribiche.
Please enter a valid email address.
Well played. You deserve a cookie.
The "Thanksgiving" Menu Genie's back—only now it's time for latkes and hams
Plan Your Holiday Feasts Here
Life Saving Shortbread
How Do You Feel About Haggis?
The Illustrated Biographies of 16 1/2 Desserts
Babka, Meet Brioche
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.