Recipe(tried): Connecticut - HomestyleBreaded Flounder

Best wishes to your class! In Connecticut, as in all of the coastal New England
states, fresh fish is an important part of our diet and our agri-industry. In
CT, we enjoy lobster, cod, oysters, tuna, swordfish and many other types of
fish, but the area near where I live in southeastern CT is famous for winter
flounder, summer flounder, and fluke (a flounder whose eyes turned up on the
"wrong" side). The topic of how a flounder grows from its larval state to an
adult is a rather interesting science project, too.

Flounder and sole are very mild, pleasant tasting fish. Even people who think,
"I hate fish," will like flounder. If you are fortunate enough to get it fresh,
try this recipe:

Fresh (or frozen and thawed) flounder fillets, 1 to 2 per person
Seasoned breadcrumbs for dredging (Progresso or store brand is fine)
1 to 2 eggs, beaten with the juice of 1/2 lemon
Dried thyme; paprika
Canola oil

1. Rinse flounder and arrange on wax paper on a cutting board. Spread out a
good amount of breadcrumbs on a paper plate and beat up eggs and lemon juice in
a wide, shallow bowl.

2. Dip flounder in egg wash, then coat well with breadcrumbs and return to wax
paper until completed.

3. Heat 2-3 tablespoons of canola oil in a skillet. When medium hot, add
flounder fillets. Using a wide spatula, gently turn after 2 to 4 minutes.
Sprinkle cooked side with a little thyme and paprika and cook another 2 to 4
minutes or until flakey but not burned.

4. Wipe out pan and use fresh oil for repeat batches.

Good side dishes are potatoes cut into wedges and brushed with a little oil,
seasoned with salt, pepper and parsley and roasted in the oven, and some steamed
green beans on the side.

Good luck with your project!