Description
This is my absolute favorite meal in the world. McCormick fish fry flounder with pico de gallo, avocado and basmati.
Ingredients
Units
Scale
- 2 pounds of flounder (see note #1)
- 1 cup McCormick Fish Fry Powder (more as needed)
- 2 cups pico de gallo salsa (homemade or your favorite store bought)
- 2-3 avocados, chopped
- 1/4 cup chopped scallion, optional garnish
- 3-4 lemons, cut in wedges
- 2 cups of olive oil for frying, divided (more as needed)
For the basmati rice
- 2 cups basmati rice
- 1 tablespoon butter or olive oil
- 3/4 teaspoon salt
NOTE: The cook time is 30 minutes including the cooking of the rice. The fish cooking time is only about 5-6 minutes.
Instructions
- You should start your rice at the beginning of the process. Plan your time so everything is ready together.
- If your fish comes in larger pieces, cut them into smaller sections like the size in my video. About 5” in length is good. The pieces need to be smaller because thin white fish is delicate to cook and turn. Larger pieces will fall apart and get messy.
- Add olive oil to two large pans. It’s easier to cook the fish in batches between the two pans. Put enough oil in each pan to just barely coat the bottom of the pan. It doesn’t take too long for the oil to heat, so turn your burners on half way through dredging the fish.
- Put the McCormick Fish Fry powder in a wide bowl. Put your cut pieces of fish on one sheet pan and have another large plate or sheet pan to transfer the coated pieces. Dredge all your fish in the Fish Fry making sure to coat on both sides.
- Once all the fish is coated and oil heated, gently place the fish in the pan. The first batch always takes a little longer to cook. Generally, you’ll want to cook the fish on medium heat for 3-4 minutes. It should start to brown around the edges when it’s ready to turn.
- Do not use tongs to turn the fish – the pieces will break. Two small spatulas (or tablespoons if that’s what you have) work best here. Gently turn the fish and cook another 2 minutes.
- Transfer the cooked fish to a paper towel lined sheet pan. If you want to have your oven on a warming temperature to store the fish while you finish the process that is fine. I don’t usually do this, but you can if you want to.
- While the fish cools a couple of minutes, you can easily cut your lemon wedges, scallion (if using) and avocado. If you prefer you can cut the lemon and scallion at the beginning of the process too. It’s up to you. The avocado should be the very last thing you cut. They turn brown very easily so I always do this right before serving.
- I usually plate the rice, add the fish, pico de gallo, avocado and lemon wedge. My video shows this well. Enjoy!
Equipment
Pasta Bowls (more colors available)
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Calphalon Saute Pan with Lid (5QT)
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- Use as much fish as you want depending on how many people you are feeding. Two pounds will feed about 4-6 people. I may have slightly more than two pounds that I cooked. Any flat white fish works great for this. I use regular flounder – or yellowtail flounder if that have it, but sole is very similar and works great too. I haven’t tried it with tilapia, but that is also a thin fish and seems like it would work too. I don’t think it would be ideal with a thick fish like Cod, Scrod, or Halibut.