Spanish-fried battered flounder

2020-09-18

I finally made a fish batter. It was messy but the outcome was good.

INGREDIENTS

This is what you need for 2-3 servings:

6 good-sized flounder fillets, thawed
all-purpose flour
1 tp. baking soda, 1 cup seltzer water or beer
S&P, seasoning
oil for deep-frying
4 lbs. tomatoes
S&P, garlic
guacamole
mixed vegetables from the soup

Pic1: Spanish-fried battered flounder

Directions

2020-09-18

Pic2-4: tomato sauce

Core and quarter 4 lbs. tomatoes.
Bring to a boil with 1-2 cups water.
Reduce heat. Cover and simmer until tomatoes are very soft.
I added 3-4 cloves of garlic early on. (Pic2)
Push through a food mill to remove peels and seeds.
Optional: blend the peels with some sauce until very smooth. Add back to the sauce.
This makes the sauce thicker by adding pulp.
Simmer over low heat with occasional stirring.
Reduce by at least 50% until the sauce starts thickening.

Pic5: flour, fish
Pic6: breaded fish
Pic7: flour, spices

Drag the fish through dry flour to bread it. (Pic5+6)
Mix dry flour with spices of your choice. (Pic7)

Pic8: batter
Pic9: battered flounder
Pic10: frying

Add a carbonated liquid or water + 1 tsp. baking soda.
Mix until you get a smooth dough = batter.
Drag the breaded fish through the batter to cover it with batter.
Spanish-fry or deep-fry until golden-brown, 4-6 minutes.

Pic11-13: flounder, served

Serve with side dishes of your choice.
Enjoy.

Marielos ate the batter together with the fish. Even though I liked it, I peeled most of it away to eat the fish only. It tastes good, but I prefer not to eat very much of it.

Pic14-16: side dishes

I served this with

guacamole,
soup vegetables,
diced potatoes (also cooked in soup) with tomato sauce.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org