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While I am a great fan of traditional breaded fish fillets, this version, without the egg as part of the breading, is more suitable for a thin and delicate fish fillet such as flounder. Adding the finely diced peppers and sliced scallions to the panko-crumbs give the fish added flavor, while adding rice flour to the mix will help the coating to stick to the fish, as well as ensure a crisp crust. As for the potato salad, just add sliced, salted cucumbers to regular swabian potato salad.
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Bon Appetit ! Life is Good !
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Click here for Swabian Potato Salad (Schwäbischer Kartoffel Salat)
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Click here for MORE Swabian Potato Salad (Schwäbischer Kartoffel Salat)
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Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad
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Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- Season fish and shrimp with lemon juice, cayenne pepper, granulated garlic and kosher salt
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- mix panko bread crums, finely diced peppers, sliced scallions and rice flour ((substitute with corn starch if rice flour is not available)
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- dredge fish and shrimp in the panko mix, saute in olive oil on both sides until almost done, then add shrimp and cook both until cooked through but still juicy, remove to absorbent paper
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- serve with swabian potato-cucumber salad and lemon wedges
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- Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad
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- Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad
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- Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad
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- Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad
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ChefsOpinion 