Macadamia crusted flounder

May 1, 2013 by Chef Mickey

Hi there! This is your friend and Chef Mickey Medina here, wishing everyone is doing great and enjoying life to the fullest. It’s that time of the month for me to send our monthly recipe so, having said that, here it is…this month we are sending you a very special recipe for mother’s day so how about one of my favorites.

Macadamia crusted flounder

6 large filets of flounder

2 Cups macadamia nuts roasted unsalted

2 Cups all-purpose flour

2 Liters vegetable oil

4 Cups tempura

4 Cups Panko (Japanese bread crumbs)

Salt and pepper to taste

2 Cups cold water

Chop the macadamia nuts, and then add them to the Panko bread crumb.

In a small bowl, put the 4 cups tempura and add the 2 cups water to the tempura. Make a thin batter.

Put oil in a heavy skillet and bring the temperature to reach 350°. Season the fillets of flounder with salt and pepper, put the fillets in the four, then put them in tempura batter then the Panko and macadamia nut mix. Cook the prepared breaded flounder in hot oil (one at the time) until golden brown and there you have it! Serve this great fish with a nice rice pilaf and broiled asparagus and enjoy everyone! We, here at Chef Mickeys Place, want to wish all of the beautiful mothers in the world a happy and wonderful mother’s day! Don’t forget to stop by Chef Mickeys Place for a fine dining experience!! Reservations are strongly suggested! Kind regards until next time. Chef Mickey.

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