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Wednesday, June 6, 2012

Batter Up

I'm not usually one for fried food.  I'm just too old for it.  If I eat even one french fry,  the next morning I've gained two pounds.  Fried foods are no one's friend after about the age of 50.

But despite all the calories, I do love all things fried.  As a result, I pick and choose what I'm going to splurge on.  As delicious as a funnel cake might look, that's just too much of a splurge.  So I choose an occasional fried goodie that's well, good for me.  Or at least as good as something cooked in oil can be.

Ready for the hot oil.

The green garlic.
This recipe for Egg Battered Fried Flounder is surprisingly light and springy.  The addition of the green garlic elevates this fried fish to a whole new level.  The pungency f the garlic contrasts really nicely with the crispness of the flounder.

So while this isn't an indulgence I would allow myself very often, it's definitely worth the calories when green garlic is as abundant as it is at this time of the year.  And besides, everyone deserves a splurge sometimes.

Recipe:  Egg Batter Pan-Fried Flounder With Green Garlic
(New York Times, May 23, 2012)


1 and 1/2 pounds boneless flounder or sole fillets, preferably 4 6-ounce pieces
Salt and pepper
2 large eggs
1/2 cup milk
1/2 cup all-purpose flour for dredging
Mild olive oil or vegetable oil for frying
4 tablespoons unsalted butter
1/3 cup finely chopped green garlic, both white part and tender green stalks
Juice of 1/2 lemon
3 tablespoons chopped flat-leaf parsley
Lemon wedges.


Season the fish fillets with salt and pepper. Make the egg batter by whisking together the eggs and milk in a shallow bowl, along with a pinch of salt.

Put the flour on a plate. Coat each fillet lightly on both sides, then submerge the fish in the egg batter. (This can be done up to 30 minutes ahead.)

Pour about 1/4 inch oil in a wide skillet over medium-high heat. When the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. (Discard remaining batter.) Carefully lay each fillet in the pan and let fry gently until golden, about 2 minutes per side. Remove and blot briefly on paper towels, then transfer to a warmed serving platter.

Pour off any remaining oil and return the pan to the heat. Melt the butter in the pan and add the green garlic, and a little salt and pepper. Let cook without browning for about 1 minute, then add the lemon juice.

Spoon the green garlic butter over the fish. Sprinkle with parsley, garnish with lemon wedges and serve immediately.

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