A quick and scrumptious Sunday lunch. Flounder fillets marinated in a bit Rosemary, garlic powder and pepper. Melt a couple of tablespoons in your favorite skillet. Add the fillet while hot, without burning the butter. Squeeze half a lime and cook. Turn over one more minute. Remove to your plate. Add half a cup of white wine to the hot skillet and deglaze. Add the sauce to the fish.
The French Fried Onions are easy to make. Slice the onions and separate the rings. In a separate bowl add about a cup and a half of whole milk. In another bowl add about two cups of flour and a sprinkle of pepper. Toss around to mix the pepper. Heat about three cups of cooking oil in a small pan allowing the onions to have depth in the hot oil. The oil must me very hot. Twirl the oil with a wooden spoon before adding the onions. This allows humidity to be released and crispness to happen. The onions are to be dipped in the milk and then tossed in the flour and into the twirled hot oil they go. Leave them alone to cook. No moving around. When the top onions start to look brownish, turn then over once. Again, when they look brown, out they go onto a platter with absorbent paper then to your plate. They are sweet and delicious. Enjoy!
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