Southern-Fried Flounder Salad

Serving for:
4 person(s)
Preparation time:
15 min.

Recipe details

1 1/2 pounds flounder fillets
2 10 ounce bags mixed greens
3/4 cup grape tomatoes, halved
1/2 cup pecans, toasted and coarsely chopped
1/4 small red onion, thinly slice
Additional needs
1 cup cornmea
1 teaspoon chili powder
salt and pepper
1/4 cup honey mustard
1/2 cup extra-virgin olive oil, plus more for frying
Preparation method:

If you make enough for leftovers, you'll have a delicious flounder po' boy: Just fold fish into a bun, heat in the oven, then add greens and dressing.

1. In a shallow bowl, combine the cornmeal and chili powder; season with salt and pepper. Lightly coat each piece of fish with the mixture.
2. In a large nonstick skillet, heat 3 tablespoons olive oil over medium heat. Working in batches, add the fish and cook, turning once, until browned, 6 minutes total. Drain on paper towels.
3. Combine the greens, tomatoes, pecans and onion. In a jar with a lid, shake the honey mustard and remaining 5 tablespoons olive oil; pour over the salad and toss. Serve the fish on top of the salad.

Our tip:
Pair with wine: Hugel et Fils Cuvee Les Amours Pinot Blanc 2005 (France)


Brussels 2014!

Paula Fish in Belgium... again... 2014 memories...