0 People have been here:

Description:
Frank Stitt's signature dish at Highland's.

Ingredients: 1 cup all-purpose flour; 2 large eggs; 1 1/2 cups medium-coarse bread crumbs; four 6- to 7-ounce flounder fillets; kosher salt and freshly ground white pepper; 1 tbsp olive oil plus 1/2 tbsp unsalted butter; lemon wedges.

Spread the flour in a small shallow pan or dish. Beat the eggs with 1 1/2 teaspoons water in another small shallow pan or dish. Spread the bread crumbs in another narrow pan. Season both sides of the fillets with salt and pepper and dredge them in the flour, dusting off the excess. Dip the fillets one at a time into the eggs, coating both sides, then place on the bread crumbs and toss some of the crumbs over the fish; turn and press lightly so that the crumbs adhere. Place on a large baking rack or pan.

Heat a large heavy saute pan over medium-high heat, then add the oil and butter. Once it is very hot, add the flounder skin-side down. Reduce the heat to medium and cook until golden, about 4 minutes (do not turn too soon). Turn and cook until just opaque throughout, 3 to 5 minutes, depending upon the thickness; do not overcook. Transfer to a pan lined with paper towels, then transfer to a warm platter. Garnish with lemon wedges and pass a sauce gribiche or tartar.

Photos:

Maps:

Tags:

fish , birmingham , alabama , highlands , cookthink , flounder , frank stitt