Pan Fried Millet Crusted Fluke
by Sarah Hibler
- 2 pounds fluke, cut into 6 fillets
- 1 cup millet (or you can purchase millet flour)
- 4 tablespoons canola oil
- Kosher salt, to taste
- Handful of fresh herbs, julienned
Using a Vitamix or other blender, process millet into flour. Cover fish fillets with millet flour, place on a parchment lined baking sheet and sprinkle fillets with salt.
Heat cast iron skillet to medium-high and add oil for frying. Set up a platter with paper towels and newspaper or a brown paper bag to rest fish on after frying. Place fish in pan, salted side down. Cook for 3-4 minutes then flip and cook another 3-4 minutes. Fluke should be white and flaky inside when done. Transfer fish to platter with paper.
Top with a chiffonade of fresh herbs. This fish tends to be flaky and moist and lends itself to being swirled in the run-off of the vinaigrette.
Yield: 6 servings