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Fried Flounder with Papaya Pequin Passion Sauce
Fat Cat Papaya Pequin Passion's blend of fresh fruit, tropical spices and tingly back heat matches terrifically with seafood, particularly white fish like cod, halibut, pollack, flounder and the like. For example, check out this quick-but-elegant dinner plate:
Ingredients:
1/2 lb. of thin white fish fillets, like flounder or pollack (we used two frozen flounder fillets here, thawed, each about 1/4-inch thick)
1/4 cup all-purpose flour
1 tablespoon of salt
1 teaspoon of ground black pepper
1/2 teaspoon of paprika
3 oz. Fat Cat Papaya Pequin Passion
2 tablespoons vegetable oil or canola oil
Dash of parsley for decoration
Instructions:
Mix the salt, pepper, paprika and flour together in a bowl and dredge fish with flour mixture, shaking off any excess to ensure a thin coating on the fish.
Heat a saute pan over medium high heat. When hot, add the oil to it, then add the fish fillets. Cook fish for 2-3 minutes on one side, until the fish has browned and the edges have started to darken some. Then flip the fish over and cook the other side another 1-2 minutes until the fish has cooked through, browned on both sides and slightly crisp to the touch.
Once the fish has cooked, transfer to a plate and keep warm.
In another small pan or pot, heat the Fat Cat Papaya Pequin Passion sauce over low heat until warmed through.
Pour some of the Fat Cat Papaya Pequin Passion sauce on the bottom of your plate, set the fish atop the sauce, drizzle more warmed sauce on top, and then dust the whole plate with a dash of parsley and a little more paprika.
Ingredients:
1/2 lb. of thin white fish fillets, like flounder or pollack (we used two frozen flounder fillets here, thawed, each about 1/4-inch thick)
1/4 cup all-purpose flour
1 tablespoon of salt
1 teaspoon of ground black pepper
1/2 teaspoon of paprika
3 oz. Fat Cat Papaya Pequin Passion
2 tablespoons vegetable oil or canola oil
Dash of parsley for decoration
Instructions:
Mix the salt, pepper, paprika and flour together in a bowl and dredge fish with flour mixture, shaking off any excess to ensure a thin coating on the fish.
Heat a saute pan over medium high heat. When hot, add the oil to it, then add the fish fillets. Cook fish for 2-3 minutes on one side, until the fish has browned and the edges have started to darken some. Then flip the fish over and cook the other side another 1-2 minutes until the fish has cooked through, browned on both sides and slightly crisp to the touch.
Once the fish has cooked, transfer to a plate and keep warm.
In another small pan or pot, heat the Fat Cat Papaya Pequin Passion sauce over low heat until warmed through.
Pour some of the Fat Cat Papaya Pequin Passion sauce on the bottom of your plate, set the fish atop the sauce, drizzle more warmed sauce on top, and then dust the whole plate with a dash of parsley and a little more paprika.