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.|
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
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.