Individual Flounder Fillets in Crust
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INGREDIENTS 4 flounder fillets, about 1/4-pound each
1 egg
1 tablepsoon light cream
1/2 teaspoon salt
Generous sprinkling of freshly ground black pepper
Pinch of paprika
1/2 cup all-purpose flour
1/2 cup corn oil
4 large plain or seeded, hard club rolls, or small sub/hero rolls
1 small sweet pickle, minced
1 small onion, minced
2 teaspoons prepared yellow mustard
3 tablespoons Basic Homemade Mayonnaise, or storebought
1 large ripe tomato, coarsely chopped and drained
1 tablespoon butter, meltedPreheat oven to 350 degrees. Wipe flounder fillets with damp cloth.
Beat egg with cream in a small bowl. Mix salt, black pepper, and paprika into flour on waxed paper. Dip fillets in egg and then in flour.
Heat oil in a medium-sized heavy skillet until just sizzling. Reduce heat. Fry fish for 2 to 3 minutes on each side until golden brown. Remove fish from skillet and drain on paper towels.
Split rolls in half and scoop out soft centers from each side of rolls to make a shell.
Thoroughly mix pickle, onion, mustard, and mayonnaise in a small bowl. Spread mixture on each half of rolls. Then place a fish fillet on each roll. Spoon chopped tomatoes over fish fillets.
Press halves together and brush rolls with melted butter. Wrap rolls in foil and bake for 10 minutes until heated through. Remove foil and serve immediately.