Fish Houise Dinner


 Egg Batter Pan-Fried Flounder


½ pounds boneless flounder or sole fillets

Salt and pepper

1 large egg

1/4 cup milk

1/4 cup all-purpose flour for dredging

Mild olive oil or vegetable oil for frying

Chopped flat-leaf parsley

Lemon wedges


Season the fish fillets with salt and pepper. Make the egg batter by whisking together the egg, a pinch of salt,  and milk in a shallow bowl.

Submerge the fish in the egg batter.

Pour about 1/4 inch of oil into a wide skillet over medium-high heat. When the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. (Discard remaining batter.) Carefully lay each fillet in the pan and let fry gently until golden, about 2 minutes per side. Remove and blot briefly on paper towels, then transfer to a warmed serving platter.

Sprinkle with parsley, and garnish with lemon wedges. 


Sauteed Corn


4 cups corn kernels

1 small onion dice

¼ of green bell pepper, finely diced

2 tablespoons butter

Salt & pepper to taste

2 sprigs fresh thyme or 1/8 teaspoon dried


Combine onion, bell pepper, and butter in a saucepan. Cook over medium heat for 5 minutes. Add thyme.

Taste and season with salt and pepper.

Homemade Coleslaw


Prepare the day before serving.



Half a medium head of green cabbage

Half a medium head of red cabbage

1 large garden carrot or 2 regular-sized carrots

2 scallions


1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup heavy cream

1/2 teaspoon celery seed

3/4 teaspoons salt

1/2 teaspoon black pepper

1 tablespoon wine vinegar

1 tablespoon honey or agave syrup

/21 tablespoon lemon juice


Whisk together the dressing ingredients in a large bowl.

Finely shred the cabbages and carrots. Finely chop the scallions.

Add the dressing and stir well/ Cover the bowl and refrigerate overnight.

Stir well before serving

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