Florida Flounder Meunière with Crispy Florida Potatoes and Arugula Salad

Ingredients

Preparation

In a small bowl, combine the flour and half of the seasoning blend. In a second small bowl, whisk the egg and milk together until combined. On a rimmed plate, lightly mix the panko breadcrumbs, grated parmesan, and the remaining half of the seasoning blend.

Pre-heat a large sauté pan over medium-high heat. Lightly press the top side only of each flounder fillet into the flour, shaking off any excess. Coat that same side of the fillet in the egg and milk mixture. Press the coated side firmly into the panko mixture. Add 2 tablespoons of olive oil and 2 tablespoons of butter to the hot pan.  Lay the fillets coating-side down in the pan, turn the heat down to medium, and cook for 3 minutes until golden-brown and crispy. Flip with a fish spatula and cook the other side for 2 more minutes until just done, then transfer to serving plates.

Wipe out the sauté pan with a paper towel and return it to the heat. Add the remaining 2 tablespoons of butter, 1 tablespoon of olive oil, lemon juice, chopped garlic, and fresh herbs. Stir the sauce and season to taste with sea salt and freshly ground pepper. Drizzle the warm butter mixture over the crispy side of each flounder fillet. Serve immediately with crispy potatoes and an arugula salad, garnished with sliced lemon.

For Crispy Florida Potatoes:

Preheat oven to 375 degrees. Fill large pot with water and bring to boil. Add 1 tablespoon salt and potatoes, cooking for about 10 to 12 minutes until fork tender. Remove potatoes to cool and let dry.

Preheat a large oven-safe pan over medium-high to high heat. Add enough cooking oil to coat bottom of pan and cooled potatoes. Sear until golden brown and season with chopped herbs, all-purpose seasoning blend and sea salt and ground pepper to taste. Potatoes should be crispy and brown outside and tender inside. Remove from heat and serve.

For Arugula Salad:

In a medium mixing bowl, add the arugula, cherry tomatoes, olive oil, lemon juice and Parmesan cheese. Stir ingredients to combine. Adjust seasoning with sea salt and fresh ground pepper. Serve cold.