Inuit-style Pan-fried Flounder

Ingredients

Inuit-style Pan-fried Flounder differs from the original Danish dish, Stegt rødspætte, in terms of flavor profile and spices used. While the Danish version focuses on simple seasoning and traditional European flavors, the Inuit-style adaptation incorporates unique Inuit spices and herbs, adding a distinct smoky and aromatic taste to the dish. Additionally, the Inuit-style version often includes locally sourced vegetables and lingonberry sauce, which are not typically found in the Danish recipe. We alse have the original recipe for Stegt rødspætte, so you can check it out.

• 4 flounder fillets (400g / 14 oz) 4 flounder fillets (400g / 14 oz)
• 2 tablespoons cornmeal (30g) 2 tablespoons cornmeal (30g)
• 1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
• 1 teaspoon dried thyme (2g) 1 teaspoon dried thyme (2g)
• 1/2 teaspoon ground coriander (1g) 1/2 teaspoon ground coriander (1g)
• 1/2 teaspoon ground cumin (1g) 1/2 teaspoon ground cumin (1g)
• 1/2 teaspoon sea salt (3g) 1/2 teaspoon sea salt (3g)
• 1/4 teaspoon ground black pepper (1g) 1/4 teaspoon ground black pepper (1g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• Lingonberry sauce, for serving Lingonberry sauce, for serving
• Locally sourced vegetables, for serving Locally sourced vegetables, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 8g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the cornmeal, smoked paprika, dried thyme, ground coriander, ground cumin, sea salt, and ground black pepper.
2. 2.
   Pat the flounder fillets dry with a paper towel and dredge them in the spice mixture, pressing gently to adhere.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat.
4. 4.
   Add the flounder fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
5. 5.
   Remove the flounder fillets from the skillet and drain on a paper towel to remove any excess oil.
6. 6.
   Serve the Inuit-style Pan-fried Flounder with lingonberry sauce and locally sourced vegetables.

Treat your ingredients with care...

• Flounder fillets — Ensure the flounder fillets are fresh and free from any fishy odor. Pat them dry before coating them in the spice mixture to ensure a crispy crust.

Tips & Tricks

• For a smokier flavor, you can add a pinch of smoked sea salt to the spice mixture.
• If lingonberry sauce is not available, you can substitute it with cranberry sauce for a similar tangy flavor.
• Serve the Inuit-style Pan-fried Flounder with a side of roasted root vegetables for a hearty and satisfying meal.
• Experiment with different Inuit spices and herbs to customize the flavor profile of the dish.
• If you prefer a spicier kick, add a pinch of chili powder to the spice mixture.

Serving advice

Serve the Inuit-style Pan-fried Flounder hot, accompanied by a generous drizzle of lingonberry sauce. Garnish with fresh herbs, such as dill or parsley, for an added burst of freshness.

Presentation advice

Arrange the flounder fillets on a platter, placing them slightly overlapping. Drizzle the lingonberry sauce over the fillets, allowing it to pool around the fish. Garnish with sprigs of fresh herbs for an attractive and appetizing presentation.