Happy Black Friday! I hope everyone had a great Thanksgiving! Are you tired of turkey? If so, and you need a change try this wonderful fish recipe. It’s also easy and quick if you’ve spent the day shopping.
One of my favorite restaurants is the Olde Pink House in Savannah, Ga. Greg and I both love the Crispy Scored Flounder with Apricot Sauce and that is the taste I was going for here. I’m not sure exactly how they do theirs in Savannah, but this was quite delicious.
- 4 lg. bream
- 3 heaping tbsp. white corn meal
- 2 heaping tbsp. all-purpose flour
- ½ c. vegetable oil
- salt and pepper
- 9-oz. apricot preserves
- 1 tsp. garlic powder
- 1 tbsp. finely chopped shallots
- 1 tsp. butter
- chopped scallions, optional for garnish
- Melt butter in a small pan. Add chopped shallots and cook until soft. Add apricot preserves and garlic powder. Stir to combine and heat until melted.
- Score fish about ½-inch apart in an "x" pattern. Sprinkle fish with salt and pepper, set aside.
- In a large ziplock bag mix the white corn meal and all-purpose flour. Add the fish and shake to coat.
- In a large skillet, heat oil to 375 degrees. When the oil is ready, fry bream until crispy and brown on one side. Flip over and fry other side until crispy and brown. Remove to a paper towel lined pan to drain. Sprinkle with salt while warm, if desired.
- Place drained fish on a serving dish and spoon apricot sauce over the top. Sprinkle with chopped scallions if desired.