Crispy Fish with Fresh Corn and Scallions
Total Time: 30
Yield: 4-6 servings
- 1-1/2 pounds boneless summer flounder (fluke) fillets or other thin, white fish
- 1 cup milk
- 2 bunches scallions (about 6), trimmed and thinly sliced
- 3 tablespoons plus 1/4 cup olive oil
- 2 cloves garlic, minced
- 4 cups corn kernels (about 5 ears)
- 1/2 cup toasted wheat germ
- 1/3 cup cornmeal
- 1/2 teaspoon kosher or sea salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup packed small fresh basil leaves
- 1/4 cup minced chives
- 1 large lemon, cut into 6 wedges
Instructions:Place fish in a large dish and cover with milk. Refrigerate 20 to 30 minutes.
Meanwhile, in a large skillet over medium heat, cook scallions in 3 tablespoons oil until softened, about 1 minute. Stir in garlic and corn; cook 3 minutes. Reduce heat to very low, cover, and keep warm.
In a large, flat dish, stir together wheat germ, cornmeal, salt, and cayenne. Remove fish from refrigerator and drain off milk. Dredge each fillet in wheat germ-cornmeal mixture and place on a baking sheet. Heat 2 tablespoons oil in a large, nonstick skillet over medium-high setting. Place half the fillets in pan and cook 3 minutes on each side, adding more oil and adjusting heat slightly if they start to brown too quickly. Transfer cooked fillets to a platter. Add remaining 2 tablespoons oil to skillet and cook remaining fillets.
Just before serving, season corn mixture with salt to taste. Spoon some corn onto individual plates and top each serving with a fish fillet and lemon wedge. Sprinkle with fresh herbs. Let guests squeeze lemon over fish at the table.