Fish And Chips Recipe
Cornmeal fried NC flounder, kale slaw, yuca frits, pickled vidalias, chili lime remoulade
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Make the Chili Lime Remoulade
In a bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper. Adjust seasoning to taste.
- 3
Prepare the Kale Slaw
Chop the kale into bite-sized pieces and massage it with a pinch of salt until wilted. Mix with a little olive oil and set aside.
- 4
Prepare the Yuca Frits
Peel and cut yuca into fry-sized pieces. Boil in salted water for about 15 minutes or until tender. Drain and let cool. Heat oil in a fryer or deep pan to 350°F (175°C) and fry yuca until crispy, about 4-5 minutes. Remove and drain on paper towels.
- 5
Fry the Flounder
In a shallow dish, mix cornmeal, flour, salt, and pepper. Dredge flounder fillets in the mixture. Heat oil to 350°F (175°C) in a separate pan and fry the fish until golden brown and cooked through, about 4 minutes per side.
- 6
Serve
Plate the fried flounder alongside yuca frits, top with kale slaw, and garnish with pickled vidalias. Serve with chili lime remoulade on the side.