Subject: Marinated Fried Flounder
From: Unicorn (Unicorn@Indenial.com)
Date: Thu Nov 11 1999 - 09:32:10 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I'll let this reader introduce her food funny.
Hi, I'm Linda from Seguin, TX. (near San Antonio). This is a funny
my Grandfather told me when I was young. It was his way of telling us
to be thankful for whatever we get because there is an alternative.
There were 4 men who always went deer hunting together for two weeks
each year and each year they always had the same argument as to who
would do the cooking. So one year they finally decided they would
draw straws and the one with the shortest straw would have to be the
cook.
Well, poor Ol' Jake picked the short straw and he was the one that
most hated to cook. So he said, "OK. But, you'll eat what I cook and
the first one of you to complain about my cooking will have to take
over the job ." And they all agreed.
About the third night Ol' Jake was getting tired of cooking so that
night he made a big pot of stew and he thought he'd "fix them". So he
added a half a box of salt to the pot. He served up a big helping to
all of the guys as they sat around the campfire and then sat back and
waited for their reactions.
As each one took a big bite they all looked at each other and wanted
to choke. Finally, without thinking, Pete spoke up with a loud roar
and said, "Damn, this is salty!", as he looked up at ol' Jake.
As ol' Jake began to smile, Pete remembered the agreement and smiled
back at Ol' Jake and continued, "But it's just the way I like it!".
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
As with most fish recipes, the type of fish can be changed to whatever
is available and fresh in your part of the world. Any firm delicate,
white fish will do just fine in this recipe.
Marinated Fried Flounder
2 lbs (1 kg) flounder fillets
1/2 cup tarragon or white wine vinegar
1/2 cup (125 ml) cornmeal
1/2 cup (125 ml) flour
Salt and freshly ground black pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
Chopped parsley for garnish
3 Tbs (45 ml) capers (optional)
Marinate the fish in the vinegar for 5 to 10 minutes. Combine the
cornmeal, flour, salt, and pepper, and dredge the fish in the mixture.
Heat the butter and oil in a skillet over moderate heat and fry the
fillets for 3 to 4 minutes per side, until golden brown. Sprinkle
with chopped parsley and optional capers. Serves 4 to 6.
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