One day recently after work there was an amazing sunset in progress here at Arlington Place, so we decided to go for a quick fishing trip. Not only did we have a great evening on the Neuse River, but we also definitely found the flounder “honey hole” and brought home a mess of flounder for dinner. We had quite a haul and we hope they’re here to stay!
I also found an amazing recipe that I used for our catch and would like to share with you. Now, don’t judge it before you try it—the combination of ingredients is a little odd but it really works great, I promise. Of course I’d like to take credit for it, but this recipe is from legendary chef Wolfgang Puck.
This recipe is best with flounder, rockfish, or trout, but any white fish will do.
- 1 Tbs. Dried Thyme
- 1 Tbs. Dijon Mustard
- 1 Cup Cornmeal
- 1 Tbs. Cajun Seasoning
- Salt and Pepper
- 1 Cup Plain Nonfat Yogurt or enough to coat fish
- ½ Cup Vegetable Oil for shallow frying
Cut fish into filets or bites. Put fish, yogurt, mustard and thyme in large zip-lock plastic storage bag. Shake around until all fish is coated. Let marinate for at least 20 minutes, but overnight works fine too. Heat oil in skillet. Mix cornmeal, Cajun seasoning, and salt and pepper in a dish. Take fish out of plastic bag—tongs work best—and coat with the cornmeal mixture. Shallow fry in skillet until golden brown. I recommend that you use a brown paper grocery bag to drain the fish on when they come out of the oil. Best served with tarter sauce.