Egg Wash And Potato Flake Coating for Thin Fish Saute

Title: Egg Wash And Potato Flake Coating for Thin Fish Saute
Yield: 2 servings
Categories: *web/email, Fish, Information 

Ingredients: 

      8 oz Flounder fillet


------------------------------OTHER THIN FISH------------------------------
           Sole fillet
           Black bass
           Red snapper
           Salmon fillet
      1 tb Unsalted butter; see options
      1 tb Extra virgin olive oil
      1    Egg; or equivalent
      1 tb Water; if needed
      4 tb Potato flakes; approximately
           Salt and pepper
 
  1. EGG WASH: Beat 1 egg and 1 tablespoon water with a whisk or fork. Dip 1
  large or 2 medium fillets in the egg. Let any excess egg drip off so only a
  thin coating remains.
  
  2. In a saute pan, cook equal parts of butter and extra-virgin olive oil
  over medium-high heat until golden brown (1 to 2 minutes).
  
  3. POTATO FLAKES: Coat each fillet with a thin layer of potato flakes.
  Press the flakes into the flesh of the fish. Gently shake off any excess so
  only a thin coating remains. (Do not allow flakes to draw moisture from
  fish. Cook the fish within 1 minute.)
  
  4. Place the fish in the pan. Do not season (See tip 1). Saute briefly for
  1 minute per side. (See tip 3)
  
  5. Let the fish rest uncovered for a few minutes (See tip 2.)
  
  TIPS (review): 1) Never season the fish before cooking. Seasoning will draw
  the juices out during cooking and the result will be tough, chewy fish.
  
  2. Instead, season immediately after cooking. Let the fish rest for 1 to 2
  minutes; 2 to 3 minutes for (thicker cut) salmon.
  
  3) Doneness is really a matter of taste. He prefers fish that is
  translucent on the inside and moist throughout. Most Americans prefer fish
  that is cooked until it flakes -- that would be overdone to him. He
  recommends sauteing 1 minute per side (for Salmon fillet, flounder, black
  bass, red snapper). EXCEPTION: 1 minute 15 seconds per side for sole.
  
  PER SERVING: with 1 tbs each butter and oil and counting all of the egg:
  142 cals, 16g fat (58%); assumes oil from pan is served with fish.
  
  ~- Recipes from Jean-Georges Vongerichten in SIMPLE CUISINE, Easy Recipes
  for Four-Star Food (1990: MacMillan). -- email from kitpath@earthlink.net
  2/99 to ELF, FS -- NUTRITION (estimated by Mastercook)
  
  OPTIONS - To reduce calories from fat, use egg white, 1 tsp each butter and
  oil : with flounder 143 cals, 5g fat (31%). This entree is meant to be
  eaten with other foods.
  
  NOTES : To saute thin fish such as flounder, sole, red snapper, salmon
  fillet, and black bass, you must be careful not to dry it out. Leaving the
  skin on one side of a fillet provides the most natural protection against
  loss of moisture and adds the flavor of the sea. Saute skin side down
  first, same times, omit the coating. For skinless fillets, use a simple
  coating to protect the flesh: a light coating of unseasoned flour, an egg
  wash, or potato flakes. "Instant potato flakes, believe it or not, provide
  an interesting foil for the delicate nature of fish." J-GV
  
  Recipe by: Jean-Georges Vongerichten's SIMPLE CUISINE
  
  Posted to EAT-LF Digest by PatHanneman  on Feb 28,
  1999, converted by MM_Buster v2.0l.