Crispy fish on the bone

2 servings

Ingredients

Quantity Ingredient
1.00 whole flounder - (1 1/2 to 2 lbs); filleted,
1 and carcass reserved
1.00 cup flour
1 salt; to taste
1 freshly-ground black pepper; to taste
¼ cup vegetable oil
¼ cup minced shallots
1.00 tablespoon chopped garlic
2.00 ounce dried wooded ear mushrooms; soaked in warm
1 water for 30 minutes; and drained
2.00 cup chicken stock
1.00 tablespoon cornstarch
2.00 teaspoon finely-chopped parsley leaves

Directions

Rinse and pat dry the reserved fish carcass, set aside. Preheat the fryer. Season the flour with salt and pepper. Dredge the carcass in the seasoned flour, on both sides, reserving the flour. Shake off any excess flour. Fry the carcass until golden brown, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season with salt and pepper. Cut the fillets into 2-ounces pieces. Season with salt and pepper. Dredge the fillets in the reserved flour, coating completely. In a large saute pan, over medium-high heat, heat the oil. When the oil is hot, but not smoking, lightly pan-fry the fish for 1 minute on each side. Remove from the pan and set aside. In the same saute pan, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the mushrooms. Season with salt and pepper. Saute for 1 minute. Add 1¾ cup of the chicken stock.

Dissolve the cornstarch in the remaining stock, making a slurry.

Bring the stock to a boil. Stir in the slurry. Boil the liquid for 2 minutes and then reduce to a simmer. Add the fish fillets and simmer for 3 to 4 minutes. Reseason and stir in the parsley. To assemble, place the fried fish carcass on a large platter. Lay the fillets over the crispy bone. Spoon the sauce over the fillets. Serve immediately.

This recipe yields 2 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse Dish from Sun Lee Place in New York City From the TV FOOD NETWORK - (Show # EM-1B26 broadcast 04-08-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-16-1998

Recipe by: Emeril Lagasse

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