This is one of those meals that really embraces the concept of a quick dish- yet something so full of flavor and it beats eating out fast food if you are the type always in a rush. As with most “white-bodied” and mild fish, Flounder falls into the category where you can flavor it so many ways and its rather quick cooking time makes it a nice option for situation where you do not have a whole lot of time or if you do not want to spend a whole lot of time in the kitchen.
I initially coated the filets with some flour and then did an eggwash. With my microplane (you can utilize any type of a shredder) I took a peeled sweet potato and grated it. I tossed this in a bowl with some panko bread crumbs and some fresh chopped oregano. I then coated both sides of the flounder filets with the mixture.
In a saucepan, I threw in a mixture of sesame (for flavor) and grapeseed oil (my normal frying type oil) and heated. I then tossed in the filets and let fry for a few minutes, then flipped the filets and did the same on the other side until the coating started to get a nice browness to it. I then added the optional soy sauce topping as well.
I kept the side dish simple with some seasoned fries, but for a healthier take can just steam some vegetables (perhaps something along the line of brocolli would pair nicely with this dish.
From when I was young and growing up to the present time, there has been quite a change in the popularity of pizza “styles” or trends. It always used to be either your typical pizza place greasy cheese pizza or you had the generic deep-dish styled pizzas. Topping wise there was not a lot of variety growing up but over time we’ve come to places creating “artisanal” or flatbread styled pizzas- essentially in many ways taking dishes or meals and converting into pizzas.
I went with a nice “thin” crust as its the style I prefer. Topping wise I went with some chicken I had sauteed almost like a lemon chicken with some added seasonings and garlic as well as diced up pieces of bacon.
Cheese-wise I like to go with a blend. I used a combination of fresh mozzarella, a nice imported sharp provolone, an asiago, and a mild cheddar.
Personally, I am big into mushrooms so for my own pizza I had the addition of chanterelle mushrooms. After laying out the dough, I added the sauce then some of the cheese. I then laid out the toppings (not too much as then when it cooks it would be soggy) and then I threw on some more cheese to melt on top. Overall bake time was about 20-25 minutes (I utilize a baking stone to bake on- really makes a nice crust).