prep time: tbd
cook time: 20 minutes
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