egg batter pan-fried flounder with gren garlic

prep time:  tbd
cook time:  20 minutes
servings:  4

4 6-ounce pieces boneless flounder or sole fillets
2 large eggs
1/2 cup milk
1/2 cup flour
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 + lemon wedges
3 tablespoons chopped flat-leaf parsley

1.  season the fish fillets with slat and pepper.  make the egg batter by whisking together the eggs and milk in a shallow bowl, along with a pinch of salt.

2.  put the flour on a plate.  coat each fillet lightly on both sides, then submerge and fish in the egg batter.

3.  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.  carefully lay each fillet in the pat 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.

4.  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.

5.  spoon the green garlic butter over the fish.  sprinkle with parsley, garnish with lemon wedges and serve.

- new york times, may 2012

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