Flexible Family Fish Meal for Children & Adults

FLOUNDER TWO WAYS (ADULT / CHILDREN)

Ingredients

  • 4 filets of flounder

  • Flour, beaten egg, breadcrumbs in three separate bowls

  • Olive oil

  • Fresh jalepeno pepper or dried chili flakes

  • Fresh ginger

  • Half a lime squeezed

  • Half a glass of white wine (from the bottle you have already opened while cooking!)

  • Fresh coriander to garnish

Children - Breaded Flounder

  • Cut the fish into stick size peices.

  • Dip into the flour and coat lightly, then dip into the egg mix and coat lightly, finally dip into the breadcrumbs and coat lightly

  • (I make my own breadcrumgs by whizzing up a few bread ends I have left over in the mixer with some fresh parsly and salt and pepper).

  • Fry the breaded fish in a little olive oil just until the fish is white through and flakey. Be careful not to overcook.

  • This will give your children a good, healthy introduction to fresh fish, served in a "child friendly" maner. Serve with broccoli and my cheats sautee potato (see below).

Adult - Chili and Lime Flounder

  • Lightly coat the fish in a little flour (stops in from falling apart)

  • Heat a little olive oil in a pan over a moderate/strong heat

  • Add a quarter of a fresh jalapeno chopped roughly seed and all (remove seeds if you want it mild)

  • Add half and inch of fresh grated ginger, half the juice of a lime and half a glass of white wine.

  • Add the fish and cook until it is just white through (turning once)

  • Garnish with fresh coriander and a fresh slice of lime

CAITLIN'S CHEATS SUPER QUICK SAUTE POTATO

  • For four people - Put two large potatoes in the microwave (leave skin on) for about 8 minutes until soft but still firm enough to slice

  • Slice into thick slices (leave skin on)

  • Warm about 1/4 inch of vegetable oil in a frying pan until bubbles start rising to the surface (that means it's hot)

  • Fry patoto slices on each side for a least 5 minutes, until golden brown

  • Remove an dput on kitchen paper to remove any excess oit and salt generously before serving

  • These can be prepared bofore the fish and kept warm in the oven until the fish is ready


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