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!
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
fresh basil leaves, chopped
small handful parsley leaves, chopped
juice from 1 lime
cup sour cream
salt and pepper to taste
tablespoons unsalted butter, divided
slices rustic italian bread
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