Monday, June 16, 2014

FRIED SHAD ( #fishrecipe )

First I coated my flounder fillet from with seasoned bread crumbs (mine was the New Orleans kind).

Fried it in olive oil. 

Then remove the fish and fry sliced onions (1/4 of medium size Vidalia onion) and 1/2 of sliced red pepper.

Pour in about 1/2 cup of white wine and clean pan. Let it boil to evaporate stirring the vegetables.  Season with about 1TB of paella seasoning and some fleur de sel or flakey salt.  Keep sautéing till a little limp - 
when cooked but still crispy, remove and pour over your fish.

Rice:  use left over rice.   Add more olive oil in same pan and crush a peeled garlic and sauté till golden brown.  Add the cooked left over rice.  Season with fleurand serve.  It will pickup the rest of the color from the pan.

Squeeze lemon and eat!
I loved it.
This is how I use the seasoning.

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