Cornmeal Crusted Flounder with Grilled Asparagus and Warm Potato Salad

Recipe courtesy of Chef James Clarkson, Clawson’s 1905
as seen on episode “Walking Fish CSF“, season 2

For each serving you need:

• 6 oz. flounder filet
• 2 oz. cornmeal, course ground
• 2 red bliss potatoes, cooked and sliced
• 1 oz. Romano cheese
• Fresh tarragon
• 1 oz. red onion
• 5-6 asparagus spears
• olive oil
• Salt and pepper to taste
• Clawson’s Remoulade
• Orange zest

Season filets with salt and pepper and dredge in corn meal. Fry the flounder in 325 degree oil for XX. While fish fries, toss asparagus spears with olive oil, salt and pepper and grill lightly until desired degree of doneness. Remove the asparagus from the grill and finish with a sprinkling of orange zest to taste. While the asparagus grills, toss the sliced potatoes in a skillet with the red onion and a little olive oil until warmed through, but not hot. Place potatoes and onion in a bowl, add in fresh tarragon to taste and toss lightly with olive oil. Shred Romano cheese on top and toss again lightly. Drain the fried fish on paper towels and serve with grilled asparagus, warm potato salad and a drizzle of Remoulade sauce.

Tags: Cornmeal, Crusted, Flounder, Grilled Asparagus, Potato Salad

Category: Recipes