Fillets Of Flounders Recipe

Instructions

1. Bone the flounders by splitting down the back and removing the backbone, running the boning knife under the small bones and taking the flesh off clear and whole; or the dealer will do this.
2. Cut the flounders into four fillets, after discarding head and tail.
3. Wash in cold salted water and wipe dry.
4. Crumb them by dipping in egg and fine bread crumbs seasoned with salt and pepper and a little minced parsley.
5. Fry (saute) in hot drippings until a rich brown, and serve with maitre d'hotel or tomato sauce, or any well-seasoned fish sauce.
6. Or make a sauce as follows: Take 1 cup of rich cream sauce or drawn butter, add a tablespoon of chopped pickles, a teaspoon of finely minced parsley, a teaspoon of mustard, a tablespoon of crushed capers, the yolk of a hard-boiled egg (mashed smooth), and a tablespoon of lemon juice.
7. Beat thoroughly together, and serve either hot or cold.