Ingredients
For Marinade:
4- 4oz. pieces flounder
2 T. soy sauce
3 T. sherry
1 tsp. minced garlic
1 tsp. minced ginger
1/3 C. oil
2 T. Siracha or Tobasco sauce
For Breading:
3/4 C. flour
2 Eggs
1/4 tsp. salt
1 T. water
1 C. dry bread crumbs
1 C. finely ground unsalted peanuts
1/2 tsp. salt
6 T. oil
2 T. Siracha or Tobasco sauce
Preparation
Marinate flounder at least 15 min.-up to 1 hour. Remove fish. pat dry. In 3 shallow dishes or pie pans-put flour in one, beaten egg w/ 1/4 tsp. salt & water in another, bread crumbs, peanuts with 1/4 tsp. salt in third. Line a large dish with plastic wrap. Dip each piece of fish, coating both sides, first in flour, next in eggs, then crumb/nut mixture. Shake off excess after each step. Put fish on lined dish in single layer. Use immediately or keep refridgerated up to six hours. At serving time, heat 3 T. of the oil and 1 T. Siracha in each of two 9" skillets, whisking over high heat. Add flounder to each skillet, cooking over high for 2 min. Turn fish with wide spatula. Cook another minute or two. Serve w/Siracha if desired.
