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Categories:Viewed: 35 - Published at: 2 years ago
Ingredients
- 1 teaspoon extra-virgin olive oil
- 6 ounces thinly sliced pancetta, cut into 1/2-inch squares
- 1 1/4 pounds medium asparagus
- Salt and freshly ground pepper
- 1 cup buttermilk
- 2 large eggs
- 2 cups yellow cornmeal
- 1/4 cup plus 2 tablespoons vegetable oil
- Four 6- to 8-ounce flounder fillets
Method
- Preheat the oven to 425.
- Spread the olive oil on a large rimmed baking sheet and heat the sheet in the oven, for 1 minute.
- Scatter the pancetta on the baking sheet and bake for 5 minutes, or until sizzling.
- Add the asparagus and roll them in the fat until coated.
- Season the asparagus with salt and pepper and bake for about 15 minutes, until lightly browned and just tender.
- Meanwhile, in a shallow bowl, beat the buttermilk with the eggs.
- In another shallow bowl, mix the yellow cornmeal with 2 teaspoons of salt and 1/2 teaspoon of ground pepper.
- In a large skillet, heat the vegetable oil until shimmering.
- Dip each flounder fillet in the buttermilk mixture, let the excess drip off then carefully coat the fillet in the cornmeal.
- Fry the flounder over moderate heat until golden brown and crisp, about 4 minutes per side.
- Transfer the fillets to paper towels to drain, then transfer to plates.
- Serve the flounder with the asparagus and pancetta.
