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Receta Crispy Fish On The Bone
by Global Cookbook

Crispy Fish On The Bone
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Ingredientes

  • 1 whl Flounder - (1 1/2 to 2 lbs) filleted, and carcass reserved
  • 1 c. Flour Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. Vegetable oil
  • 1/4 c. Chopped shallots
  • 1 Tbsp. Minced garlic
  • 2 ounce Dry wooded ear mushrooms soaked in hot water for 30 min, and liquid removed
  • 2 c. Chicken stock
  • 1 Tbsp. Cornstarch
  • 2 tsp Finely-minced parsley leaves

Direcciones

  1. Rinse and pat dry the reserved fish carcass, set aside. Preheat the fryer.
  2. Season the flour with salt and pepper. Dredge the carcass in the seasoned flour, on both sides, reserving the flour. Shake off any excess flour. Fry the carcass till golden, about 2 to 3 min. Remove from the oil and drain on paper towels. Season with salt and pepper.
  3. Cut the fillets into 2-ounces pcs. Season with salt and pepper. Dredge the fillets in the reserved flour, coating completely. In a large saute/fry pan, over medium-high heat, heat the oil. When the oil is warm, but not smoking, lightly pan-fry the fish for 1 minute on each side. Remove from the pan and set aside.
  4. In the same saute/fry pan, add in the shallots and garlic. Season with salt and pepper. Saute/fry for 1 minute. Add in the mushrooms. Season with salt and pepper. Saute/fry for 1 minute. Add in 1 3/4 c. of the chicken stock. Dissolve the cornstarch in the remaining stock, making a slurry. Bring the stock to a boil. Stir in the slurry. Boil the liquid for 2 min and then reduce to a simmer. Add in the fish fillets and simmer for 3 to 4 min. Reseason and stir in the parsley.
  5. To assemble, place the fried fish carcass on a large platter. Lay the fillets over the crispy bone. Spoon the sauce over the fillets. Serve immediately.
  6. This recipe yields 2 servings.
  7. Dish from Sun Lee Place in New York City