INGREDIENTS
4 flounder fillets
1/2 tsp. salt
1/4 cup bread crumbs
1/4 cup mayonnaise
2 TBSP. green onions, chopped
2 TBSP. red bell pepper, minced
1 TBSP. Dijon mustard
1 tsp. black pepper
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. dried basil
Canola oil for frying
Flour for dredging
DIRECTIONS
Preheat oven to 350 degrees.
Place fish on a lightly greased baking sheet.
Season with salt.
Bake for 10 minutes. Let cool.
Place fish in a large bowl and crumble.
Add bread crumbs, mayonnaise, green onion, bell pepper, mustard, black pepper, cumin, coriander and basil; mix well.
Shape mixture into 5 cakes.
Place on plate and cover with plastic wrap.
Chill in refrigerator for at least 30 minutes.
In a large skillet over medium heat, heat 2 TBSP. canola oil.
Dredge cakes in flour and place in skillet.
Cook 2 to 3 minutes per side or until golden brown.
Serve with your favorite sauce
Serves 5.
