Flounder In Rye Crust

• Flounder in Rye Crust
• 4 flounder fillets
• 2-3 tablespoons of rye flour depending on the size of the fillets
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• Freshly ground pepper
• Optional: 6-7 Sichuan pepper corns, also known as fagara, if you have them.
• 1/2 cup of milk in a bowl
• 1 tablespoon butter and 1 tablespoon oil for pan frying the fish.
• 4 teaspoons cider vinegar, optional
• For serving: Lemon slices and parsley or dill or other herbs

1. Mix the rye flour, salt, paprika and pepper.
2. If you are using the fagara: Crush the fagara in a mortar or grind in a small grinder (coffee or other similar) and sift through a sieve into the flour mixture. (This way the husks of the berries will not get into the flour.)
3. Pour flour mixture into a flat platter.
4. Rinse the fillets and then put them into the milk. Lift out one at a time and lay flat on the flour mixture. Turn over and set aside. Do the same with the other fillets.
5. Heat butter and oil in a pan, preferably large enough to accommodate all 4 fillets at the same time. When butter-oil mixture starts to turn light brown, add fillets to the pan. Cook for 2 minutes on one side, then turn over and cook another 2 minutes on the other side.
6. Arrange on plates or on serving platter. Drizzle a teaspoon of cider vinegar on each fillet. Decorate with lemon slices and parsley or other herbs.

flounder, flounder fillets, of rye flour, salt, paprika, freshly ground pepper, pepper, milk, butter, cider vinegar, lemon slices

Taken from www.epicurious.com/recipes/member/views/flounder-in-rye-crust-1209641 (may not work)