Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Apricot Shallot Sauce
Slaw
Method
Preparation of the Fish
Prepare the Flounder
Rinse the whole flounder under cold water and pat dry with paper towels. Season both sides with salt and black pepper.
Dredge in Flour
Coat the flounder in all-purpose flour, shaking off any excess flour.
Cooking the Fish
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until shimmering.
Fry the Flounder
Carefully place the flounder in the hot oil and fry for about 5-7 minutes on each side, or until the skin is golden brown and crispy. Remove and drain on paper towels.
Apricot Shallot Sauce
Make the Sauce
In a saucepan over medium heat, combine chopped apricots, minced shallots, chicken broth, honey, apple cider vinegar, and olive oil. Simmer for about 10 minutes, until the sauce thickens. Season with salt and black pepper.
Slaw Preparation
Mix Slaw Ingredients
In a large bowl, combine shredded cabbage, grated carrots, and sliced green onions. In a separate bowl, mix mayonnaise, lemon juice, salt, and black pepper. Pour the dressing over the slaw and toss to combine.
Serving
Plate the Dish
Serve the crispy flounder topped with apricot shallot sauce alongside a generous portion of slaw.