Fish Type

Fried Fluke Po’ Boy Sandwich

Instructions

A Seafood Charlie Recipe

Ingredients:

  • Fluke fillets
  • Po’boy rolls
  • Lettuce
  • Pickles
  • Plum tomatoes
  • Red onions
  • Beer
  • Seafood seasoning, eg Old Bay
  • All-purpose flour
  • Peanut or vegetable oil
  • Baking soda
  • Kosher salt
  • Tartar sauce, or make your own:
  • Mayo
  • Shallot
  • Cornichons
  • Whole-grain mustard
  • Celery salt
  • Cayenne pepper
  • Malt vinegar
  • Kosher salt
  1. Heat the oil in a large, deep pot over medium heat until it reaches 375 degrees F on a candy thermometer. Preheat the oven to 300 degrees F.
  2. In a medium bowl, combine the flour, seafood seasoning, baking soda and a pinch of salt. Make a well in the center of the flour mixture and gently stir in the beer. Mix with a fork until just combined. Dip the fish fillets in the batter, coating the fish generously.
  3. Fry the fish: Start by dipping about one-third to one-half of a fillet into the oil and wait for the batter to start puffing before sliding the rest of the fillet in. Fry the battered fillets until golden brown and crispy, turning once, about 5 minutes. Drain on paper towels, blotting excess oil. Arrange the fish on a baking sheet lined with a cooling rack, and hold in the oven until serving.
  4. Slice the po’boy rolls lengthwise almost three-quarters of the way through and scoop out some of the insides. Schmear the rolls with tartar sauce. Add the fried fish and top with some lettuce, pickles, tomatoes and red onion. Slice the sandwich in half on the bias before serving.

Tartar Sauce:
Combine the mayonnaise, shallots, cornichons, mustard, celery salt, cayenne and malt vinegar in a bowl. Season with salt, if needed. Cover and refrigerate until ready to use.

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WHAT’S THE DIFFERENCE BETWEEN A FLUKE AND A FLOUNDER?

Flukes and flounders are types of flatfish. That means that, while they started life swimming upright, during the larval stage, they lay on either their left or right side and the eye facing towards the bottom migrated to be top-facing.

So, some flat fish are right-side-up (their left eye migrated to the right side) and some are left-side-up, meaning that their right eye migrated to the left side. What makes a particular fish turn into a left-side or a right-side fish?

ALL FLUKE ARE FLOUNDER BUT NOT ALL FLOUNDER ARE FLUKE
Generally speaking, left-side up flounder are flukes, and right-side up flounders are called flounders. That sounds easy enough to remember, but it gets worse. Flukes are also called “summer flounder,” and flounder, or right-side fish, are called “winter flounder.”

Fluke Au Gratin

INGREDIENTS

Yield: 4 servings

  • 4tablespoons unsalted butter, plus more for greasing
  • 1small shallot, peeled and minced
  • 1garlic clove, peeled and minced
  • 2tablespoons minced button mushrooms, plus ½ cup thinly sliced button mushrooms
  • 1tablespoon minced chives
  • 1tablespoon minced parsley, plus 1 tablespoon roughly chopped parsley for garnish
  • ¼cup plus 2 tablespoons white wine
  • 1tablespoon white wine vinegar
  • 1teaspoon lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 to 1½pounds fluke, flounder, sole or other mild, white-fleshed fish fillets
  • ⅓cup dried bread crumbs

PREPARATION

  1. Step 1: Heat oven to 425 degrees. In a medium skillet, melt 2 tablespoons of the butter over medium-high heat. When it foams, add the shallot, garlic, minced mushrooms, chives and parsley; stir to combine. Sauté until the garlic starts to toast and turn golden, about 2 to 3 minutes.
  1. Step 2: Stir in ¼ cup of the wine, the vinegar and lemon juice. Let cook until the liquid is reduced by half, stirring frequently, about 2 to 3 minutes. Season to taste with salt and pepper.
  1. Step 3: Butter a casserole or baking dish large enough to accommodate the fillets of fish in one even layer, and spoon half the sautéed mushroom mixture into it. Arrange the fillets on top, season them with salt and pepper, and cover with the sliced mushrooms.
  1. Step 4: Stir the remaining 2 tablespoons of wine into the sautéed mushroom mixture, and drizzle it evenly over the sliced mushrooms. Sprinkle the bread crumbs over the top of the dish. Cut the remaining 2 tablespoons butter into small pieces, and dot over the top.
  1. Step 5: Roast until the top is golden and the fish is opaque and flaky, about 10 to 12 minutes. Garnish with remaining parsley.
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