9 responses to “Cornmeal Crusted Flounder with Smoky Apricot Salsa”

  1. Tim Dineen

    I love cornmeal-crusted anything and fruit salsas are the best!

    I love the idea of using a bit of the adobo sauce in the salsa! I almost always have chipotles in the 'fridge!

    Thanks!

  2. fourpeet

    I need a trick for breading food without egg. Any ideas?

  3. debbie koenig

    Hmm, I've never had to worry about it, but here are some thoughts:

    -Yogurt, mayonnaise, or mustard are all thicker than plain milk, so I'd try any of those alone
    -When I'm avoiding eggs in baked goods I mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, then let it sit for a few minutes. It winds up with a similar viscosity to eggs. Wonder if that would work?

    Readers, if you've got ideas by all means suggest them!

  4. Jesse

    Totally gonna try this this weekend. Couldn't find flounder at my market. Which Do you think would work better…tilapia or halibut or cod? Cod seems a little thick but it was on sale!

  5. debbie koenig

    Jesse, it'll work with any of them but you'll have to fiddle with cooking times. Thicker takes longer, obvs, so be sure the flame's not too high or the coating might burn before the fish cooks through. Let me know how it goes, please!

  6. Jesse

    So I tried this yesterday with halibut and it didn't work out so well. The fish basically fell apart when I tried to flip it, even when I did it delicately. It still tasted great but I guess the halibut just didn't hold together as well as flounder does? Don't really know what I could have done differently. I do a lot of fried chicken schnitzel, so I'm pretty adept at the drudging, oil heating, and frying scenario. Hmmmm…fish is a whole different beast, I guess.

  7. debbie koenig

    Oh no, Jesse, I'm so sorry! I've had that happen with all sorts of fish (back when I wasn't married to a fish hater & cooked it fairly regularly)–I finally invested in one of those long, flexible, wide spatulas that can fit almost the entire fillet on top. I think they're actually called fish turners. I use that, plus another smaller spatula from the other end, and it usually comes out ok.

  8. Jesse

    Oooooooh, a fish turner. I gotta get me one of those! Thanks for the suggestion…I never knew such a thing existed.

  9. marla {family fresh cooking}

    Your flounder recipe looks awesome! I would love if you added this and any other links to my "Happy Post" today. http://su.pr/1bZ8fp

Leave a Reply