Ellie'S Thai Peanut Fried Flounder

• For Marinade:
• 4- 4oz. pieces flounder
• 2 T. soy sauce
• 3 T. sherry
• 1 tsp. minced garlic
• 1 tsp. minced ginger
• 1/3 C. oil
• 2 T. Siracha or Tobasco sauce
• For Breading:
• 3/4 C. flour
• 2 Eggs
• 1/4 tsp. salt
• 1 T. water
• 1 C. dry bread crumbs
• 1 C. finely ground unsalted peanuts
• 1/2 tsp. salt
• 6 T. oil
• 2 T. Siracha or Tobasco sauce

1. Marinate flounder at least 15 min.-up to 1 hour.
2. Remove fish. pat dry.
3. In 3 shallow dishes or pie pans-put flour in one, beaten egg w/ 1/4 tsp. salt & water in another, bread crumbs, peanuts with 1/4 tsp. salt in third.
4. Line a large dish with plastic wrap.
5. Dip each piece of fish, coating both sides, first in flour, next in eggs, then crumb/nut mixture. Shake off excess after each step. Put fish on lined dish in single layer. Use immediately or keep refridgerated up to six hours.
6. At serving time, heat 3 T. of the oil and 1 T. Siracha in each of two 9" skillets, whisking over high heat. Add flounder to each skillet, cooking over high for 2 min. Turn fish with wide spatula. Cook another minute or two.
7. Serve w/Siracha if desired.

flounder, soy sauce, sherry, garlic, ginger, oil, flour, eggs, salt, water, bread crumbs, peanuts, salt, oil

Taken from www.epicurious.com/recipes/member/views/ellies-thai-peanut-fried-flounder-1218355 (may not work)