Sweet & Sour Flounder Sandwich

ONE OF THE REASONS flounder is so popular is its clean, fresh taste. There’s little of the fishiness that permeates the meat of some other species, and flounder readily adapts to whatever spice or flavor is applied to it. As such, it works well with combinations of flavors that might otherwise be drowned out by stronger, meatier fish. Cook up a batch of Sweet and Sour Flounder Sandwiches, and you’ll notice that the meat seems to soak up[ the flavors without losing its own input.

Ingredients

2 tablespoons lime juice

½ pound flounder fillet

1 egg

¼ teaspoon salt

½ cup baking mix (such as Bisquick) 

Vegetable oil

1 tablespoon orange marmalade

Preparation

Pour the lime juice over the fish and allow it to marinate in the refrigerator for half an hour. Beat the egg in a small bowl, and dredge the fish in it. Mix the salt into the baking mix, then dredge the fish through it.

Heat the oil in a saucepan on medium-high heat. Fry the flounder until it’s crispy brown. Remove and drain the fish, and top it with the orange marmalade before placing on a bun and serving. Note: this recipe also works well if you substitute a mint sauce for the marmalade.

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Drum Stix

CATCH SOME NICE REDFISH when you’re on an extended fishing trip and you’d better have plenty of ice on hand. That or a lot of hungry mouths, because the amount of meat you’ll get off this fish’s flanks is amazing. Either way, when a redfish comes over the gunwales the evening’s meal is established. And if you’ll be cooking in the usual camping fashion (with limited supplies) Drum Stix is the way to go.

Ingredients

4 strips bacon

1 cup flour

1 tablespoon black pepper

1 teaspoon salt

1 to 2 pounds redfish fillets, cut into finger-sized strips

1 cup whole milk

Preparation

Fry the bacon in a pan. When it’s done remove the bacon strips but leave the grease in the pan. In a bowl, mix the flour, pepper, and salt. Dredge the fish through the milk, and then through the flour and spices. Prepare all the strips for frying before you begin cooking them, so they all get equal cooking time.

When the fish is prepped, place the drum stix in the hot bacon grease and fry them for about two minutes per side. Slice into a test strip to ensure it’s cooked all the way through, drain, and serve.

 

—From LENNY RUDOW’S book, “Off The Hook: Rudow’s Recipes for Cooking Your Catch,” published by Schiffer Publishing, and available at schifferbooks.com

 

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