Louisiana Style Flounder Recipes

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Steps:

• Heat 2 Tablespoons of the oil in a nonstick skillet over medium-low heat.
• Add the onion, bell pepper, celery, and 1 Tablespoon of the Cajun seasoning.
• Cover and simmer until the vegetables are very tender, about 8 minutes.
• Add the tomato, garlic, thyme, and salt.
• Continue to cook, uncovered, until the tomato is very soft, about 5 minutes longer.
• Sprinkle the fish with the remaining 1 Tablespoon Cajun seasoning.
• Heat the remaining 1 teaspoon oil in a skillet over medium heat.
• Add the fish and cook until just opaque in center, about 3 minutes on each side.
• Transfer the fillets to a platter and spoon the sauce over the fish.