Kitchen

[gardenman]

I'm having fried flounder today for my lunch so I'm also doing a bit of an experiment and creating fried flounder nuggets and I'm trying freezing an extra pre-breaded but uncooked piece of flounder and some nuggets to see how well the coating survives and how well they fry up from frozen in the next week or two.

I love fried flounder but the breading is a bit messy and time consuming, so if I can prebread it then freeze it and not lose anything in the process that might be the way to go. I use finely ground Panko bread crumbs and they're fantastic. I grind them up in my Ninja. The flounder fillets are pretty thin so they should cook through pretty easily even frozen. I've also cut a fillet up into roughly one inch sized pieces and breaded those making them into flounder nuggets. The flounder nuggets should be pretty tasty and you get even more breading with them.

I just use the standard breading technique of thoroughly drying the fish, dust it lightly with flour, then dip it into a beaten egg wash, and then the ground up panko crumbs. I've never tried pre=breading and then freezing something with the breading on it, so this will be interesting to see how it works.