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In the previous video, I shared with y'all
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a delicious orzo salad recipe that I was preparing to serve
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around a wonderful pan fried flounder.
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So we are moving on now to the flounder.
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And this looks like a lot of stuff, but you know what?
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It's all this stuff that's gonna make it so good.
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Now, in this dish I've got Japanese breadcrumbs,
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which are like my favorite in the world
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and I've got about a half a teaspoon of thyme
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and I'm just gonna mix that together (indistinct).
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Can't never have too much garlic, can you?
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That was maybe a half to a teaspoon of garlic powder.
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So we're just gonna toss that real good.
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And then in this dish,
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now I've already broken two eggs and put in this pan
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because this is like a three step coating.
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Alright, let's see now.
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I'm gonna need, I think it's one cup of flour, Eddie?
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- Ooh, I'm making a mess.
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Listen, Eddie made a mess awhile ago, y'all.
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He was setting up everything for us
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and I said, well Eddie,
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it's supposed to be a cup of mayonnaise, not a half a cup.
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And he said, oh, oh, that's right.
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So he went and take it over there to swap it out
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and he just dropped it right in the middle of the floor.
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And listen, that just tickles me to pieces,
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because Eddie doesn't screw up like that.
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So when he does, it makes me laugh.
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- It made me laugh. - 'Cause then I know
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he's human too. - (indistinct).
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And not only that, I discovered mayonnaise, kind of,
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it cleans carpets a little bit.
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- Oh yeah. - It landed on your.
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- It'll clean your face.
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It's a great conditioner for your hair.
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And if you get to lick some of it, that's a bonus.
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All right now let me see,
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what all am I gonna put in the flour?
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Help me, Eddie, what am I gonna put in the flour?
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All right, I've got our flounder right here.
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- You put the salt and pepper on the flounder,
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- Huh? - Salt and pepper
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in the flour. - Maybe between the two of us,
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Maybe besides a little parsley for our vegetables.
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I've got where I can't see those openings.
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And for this, I prefer to use like the dried parsley.
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Excuse me, let me wash your hands, one second, y'all.
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This is pretty flounder and you know flounder,
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it's kind of thin when you filet it,
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you know, get two pieces out of a flounder.
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All right, so I'm gonna dip this into our flour mixture
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and then I'm gonna shake that off.
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Then I'm gonna bring it to our egg mixture
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and then I'm gonna dip it in,
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what makes it so incredibly good and that's the panko.
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These are big pieces of flounder, Eddie.
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- [Eddie] Gonna need more panko.
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- Yeah and I'm gonna need more pan.
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- Do 'em in. - I think I'm
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just gonna have to fix two at the time.
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- So y'all, I've got where I can't multitask anymore.
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Eddie and I, we could be getting old.
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I get to talking and I can't remember what I'm doing
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but I forgot to add, what is she wanting, Eddie?
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I forgot to add the Parmesan cheese to our panko.
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And you know, I've already put the thyme.
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What, Lulu you crying, don't cry.
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So the next piece is right here, into the flour
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that has the salt and pepper and some dried parsley in it.
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And I might need another egg.
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You know, some of our chickens lay the teeniest little eggs
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and then some, oh, I probably didn't tell you Eddie
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that jumbo egg that I had put in a different place.
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- I cracked it last night and it was a double yolk.
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I wouldn't have been surprised
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if it'd been a three yolk egg.
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It was so big. - Yeah, it was big.
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We used to get double ones over at River Bend all the time.
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- Yeah, yeah, I remember.
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You'll wanna make sure that you press on that panko,
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'cause it's that crust that makes it so good.
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One more time, I gotta wash my hands y'all.
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So I've got our skillet heating, y'all.
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And while that's getting up to temp,
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don't let me burn this, Eddie.
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I'm gonna fry them over a medium high heat.
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And while that's working,
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I'm going to make our sauce real quick.
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Like, and this sauce is so easy.
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It's a cup of mayonnaise
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but it's very easy but it's also very good, y'all.
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I'm gonna put a tablespoon of Dijon mustard.
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A teaspoon of horseradish prepared,
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that would be prepared horseradish.
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One teaspoon of lemon juice and some dried parsley.
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Okay, so that's our sauce, just that easy.
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You want to kind of shake off the excess.
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I'm not gonna be able to get two pieces in there, Eddie.
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That's why I tell everybody to put it in a large,
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Now I've got the oven pre-heating at 450.
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- [Eddie] I think, is it 400?
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- I thought it was 450, let me check.
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Yeah, 400, which that's a pretty hot oven.
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So I'm gonna put a piece of fish
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on a tinfoil lined baking sheet
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and I'm gonna run it in our oven, in that hot oven
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for like six minutes just to make sure
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it's nice and crispy done.
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All right, so I think that's gonna get
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all the cooking that we need in the skillet.
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I'm gonna move it over here.
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And now I'm gonna throw this other piece into the skillet,
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that Parmesan cheese makes it brown so nice
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and gives it that crust, y'all.
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So in the oven this goes for six minutes.
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Doesn't that look delicious?
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I got us little plates.
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I should have done this on big plates, Eddie.
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- [Eddie] That's right, it'll work.
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- Bon appetit, Eddie.
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- [Eddie] Looks good.
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- Yeah, mine's a little bit smaller, so.
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Mine fits on my plate better.
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I want to take it over the table
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and let's sit down and have like a normal meal.
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Can I put a little dollop of the sauce on yours?
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Where would you like it? - Right in the middle.
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- Right in the center? - Perfect.
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I'm gonna take a bite real quick like Eddie
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before we go sit down.
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I just want everybody to see what this looks like.
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And look at the steam coming off, y'all know that is hot.
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And I forgot my lemon.
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Lemon just is so (indistinct) fish.
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You know y'all, I think I could go out there
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and pick up a pine cone
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and dip it in panko and it would be delicious,
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Okay, Eddie, you ready to sit down and eat?
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- Ready. - Love and best dishes y'all.
