Tis the flounder season in many parts of the country…don’t throw out that roe….
- 4 Flounder roe (see note below)
- Juice of ½ a lemon
- 3 Tbsp. light mayo
- ¼ tsp. black pepper
- 4 Skinless, boneless flounder fillets
- 2-3 Cups beer
- 1 cup all purpose flour
- ½ tsp. black pepper
- ½ tsp. salt
- ½ tsp. cayenne pepper (optional)
Puree the raw flounder roe until smooth. Add a 3 Tbsp. of light mayo, a squeeze of lemon and black pepper process again and place in refrigerator.
Soak the flounder fillets in a good beer (my husband likes Sam Adams) for 30-minutes.
Shake off the excess beer and toss the fillets in the flour mixture until well coated.
Pan fry the fillets in canola oil until cooked and crisp.
The yeast in the beer reacts with the flour to provide a really light yet crunchy coating.
To serve divide the sauce equally on top or the fillets or serve on the side. I like to serve this with grilled sweet peppers.
Note: Next time you bring you flounder catch home don’t toss out the roe. It makes a great sauce to eat with your catch. I use it raw and very chilled for a fuller flavor, if you really have to cook it do so very lightly and then cool before proceeding with the recipe. If you purchase your flounder, ask the fishmonger to save the roe for you.