Flounder Fillets With Shrimp
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Eggs||2 , well beaten|
|Cooked peeled shrimp||1⁄2 Pound|
1 Put the flour on one plate and the breadcrumbs on another. Add salt to the eggs.
2 Salt the fillets of flounder, and dip them, on both sides, into the flour. Shake them gently to get rid of the excess flour, then dip them into the beaten egg, and lastly into the breadcrumbs. Press the bread-crumbs firmly onto the fish.
3 Put the fillets on a plate and place in the refrigerator for 10 minutes.
4 Heat the oil and 3 tablespoons butter in a skillet and saute the fillets of fish for 2 or 3 minutes on each side, turning them carefully with a spatula.
5 Remove from the skillet and arrange them on a heated serving dish. Keep hot.
6 Melt 3 tablespoons butter over low heat in a small saucepan. Pour in the shrimp and shake the pan until all are coated with butter (2 or 3 minutes).
7 Arrange a row of shrimp down the middle of each fillet and keep hot.
8 Heat the rest of the butter in the same saucepan until it is a nutty brown, and pour this over the fish fillets.
9 Cut the lemon into quarters.