Ingredients
Flounder in Rye Crust
4 flounder fillets
2-3 tablespoons of rye flour depending on the size of the fillets
½ teaspoon salt
½ teaspoon paprika
Freshly ground pepper
Optional: 6-7 Sichuan pepper corns, also known as fagara, if you have them.
½ cup of milk in a bowl
1 tablespoon butter and 1 tablespoon oil for pan frying the fish.
4 teaspoons cider vinegar, optional
For serving: Lemon slices and parsley or dill or other herbs
Preparation
Mix the rye flour, salt, paprika and pepper. If you are using the fagara: Crush the fagara in a mortar or grind in a small grinder (coffee or other similar) and sift through a sieve into the flour mixture. (This way the husks of the berries will not get into the flour.)
Pour flour mixture into a flat platter.
Rinse the fillets and then put them into the milk. Lift out one at a time and lay flat on the flour mixture. Turn over and set aside. Do the same with the other fillets.
Heat butter and oil in a pan, preferably large enough to accommodate all 4 fillets at the same time. When butter-oil mixture starts to turn light brown, add fillets to the pan. Cook for 2 minutes on one side, then turn over and cook another 2 minutes on the other side. Arrange on plates or on serving platter. Drizzle a teaspoon of cider vinegar on each fillet. Decorate with lemon slices and parsley or other herbs.
