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Fried Flounder and the History of the Fluke!
Camo Kook's a-kick'in fried flounder, fluke or sole fish or whatever you want to call recipe:
First of all, how did this flat fish get it's name? Was it always a "flat fish"?? I don't think so!! As legend of the pinelands tells me, which has been passed down through generations of “Piney’s". The flat fish got its name many years ago during the "Great fiddler crab famine" of the 1600's. The fiddler crab {a food staple of the natives] became almost extinct do to overeating by the "Fat Piney People"! The only seafood left were clams to cook and eat because the Acme and Shop-rite markets were closed for a few centuries and the Piney’s hadn’t invented the Evenrude motor and the shinnycock clam rake yet. The only way to feed their families, was to wade out into the flats of Great Bay at low tide and use their feet to find clams, also known as treading. Clams live in the mud and so do a lot of critters that eat them. Thousands upon thousands of the local natives would wade into the bay every day for years and years to catch the only food available. While "treading" they kept on stepping on a certain species of fish that fed on the clams so much, that the fish became flattened over the years taking on the characteristics of the sole of someone's foot! So by a "fluke" of fate, while a native was Floundering in the bay for clams, he found his "Sole"!!! With much apprehension, one Piney decided to eat one of these fish and they weren’t too bad. At first they tasted like athlete’s feet and the Piney’s' developed a "foot fungus" of the gums and couldn’t eat crabs causing the fiddler crab population to flourish once again. They were happy even though their teeth fell out, feet stunk and they got the crabs!
Now for the recipe: Mince some onions very fine and mix that mince with enough breadcrumbs to give a good coating on your filets. Oh yeah, filet the fish first. Also have enough flour to coat each filet. Beat a couple of eggs for the egg wash. If you have some fresh parsley, mince it an toss it in with the onion and breadcrumbs. Now, your ready to go. Dredge the filet first in the flour {use a plastic bag for the crumb mixture and one for the flour]. Put the filet in the egg wash next-coat well-next put the egged filet in the bread crumb-onion-parsley mix. You can shake the bag to coat or get your old bag to do it for you. Repeat this procedure until all your filets have been coated! DUH!!! Get some canola, corn or Crisco oil hot in a skillet. About ¼” deep and wait till the oil is hot. Don’t know when it's hot enough? Put one of your fingers in the pan and wait till the skin burns off you moron!! When you put the filets in there should be "fry ‘in bubbles all around the filets. Brown on both sides-place on some napkins to drain and savor. Have some stewed tomatoes to pour over or for dipping your forkful into. I like to have some fresh corn cooked on the BBQ also with mine! Your kids will love this I’m sure If they don't, slap them till they do. If you don’t' like this recipe, EAT @#!!&*%!
First of all, how did this flat fish get it's name? Was it always a "flat fish"?? I don't think so!! As legend of the pinelands tells me, which has been passed down through generations of “Piney’s". The flat fish got its name many years ago during the "Great fiddler crab famine" of the 1600's. The fiddler crab {a food staple of the natives] became almost extinct do to overeating by the "Fat Piney People"! The only seafood left were clams to cook and eat because the Acme and Shop-rite markets were closed for a few centuries and the Piney’s hadn’t invented the Evenrude motor and the shinnycock clam rake yet. The only way to feed their families, was to wade out into the flats of Great Bay at low tide and use their feet to find clams, also known as treading. Clams live in the mud and so do a lot of critters that eat them. Thousands upon thousands of the local natives would wade into the bay every day for years and years to catch the only food available. While "treading" they kept on stepping on a certain species of fish that fed on the clams so much, that the fish became flattened over the years taking on the characteristics of the sole of someone's foot! So by a "fluke" of fate, while a native was Floundering in the bay for clams, he found his "Sole"!!! With much apprehension, one Piney decided to eat one of these fish and they weren’t too bad. At first they tasted like athlete’s feet and the Piney’s' developed a "foot fungus" of the gums and couldn’t eat crabs causing the fiddler crab population to flourish once again. They were happy even though their teeth fell out, feet stunk and they got the crabs!
Now for the recipe: Mince some onions very fine and mix that mince with enough breadcrumbs to give a good coating on your filets. Oh yeah, filet the fish first. Also have enough flour to coat each filet. Beat a couple of eggs for the egg wash. If you have some fresh parsley, mince it an toss it in with the onion and breadcrumbs. Now, your ready to go. Dredge the filet first in the flour {use a plastic bag for the crumb mixture and one for the flour]. Put the filet in the egg wash next-coat well-next put the egged filet in the bread crumb-onion-parsley mix. You can shake the bag to coat or get your old bag to do it for you. Repeat this procedure until all your filets have been coated! DUH!!! Get some canola, corn or Crisco oil hot in a skillet. About ¼” deep and wait till the oil is hot. Don’t know when it's hot enough? Put one of your fingers in the pan and wait till the skin burns off you moron!! When you put the filets in there should be "fry ‘in bubbles all around the filets. Brown on both sides-place on some napkins to drain and savor. Have some stewed tomatoes to pour over or for dipping your forkful into. I like to have some fresh corn cooked on the BBQ also with mine! Your kids will love this I’m sure If they don't, slap them till they do. If you don’t' like this recipe, EAT @#!!&*%!
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