Susan is such a talented cook! Despite no formal training, she's managed to take New York City by storm! She's won numerous competitions in Brooklyn. Check out her Chocolate Salty Carm-Mal-Lard Cookies? Wow!!! YUMMY!!! (not to mention a 1st place take home)
Passover begins on March 25th and Samantha from The Little Ferraro Kitchen thought it would be a great idea to have a week of Matzoh recipes to get into the Passover spirit and hopefully provide some inspiration. Melanie will be sharing a recipe over on Samantha's page tomorrow, so make sure you check it out!
In all honesty, besides covering your matzoh with some schmear or making matzoh brei - what else is there to do with it? I was never one to get terribly creative with the stuff and after the third day I'm
- 2 6-8 ounce flounder filets
- 2 sheets matzoh, finely crushed
- 1 large egg beaten with 1 tablespoon water
- salt and pepper
- canola or vegetable oil
Season your flounder on both sides with salt and pepper.
In a shallow dish beat the egg and water together to create an egg wash. In another shallow dish, place the crushed matzoh and season with salt and pepper. </ p> Heat a non-stick frying pan over medium heat with about 3-4 tablespoons of oil - enough to cover the bottom.
Once the oil begins to shimmer, dip the flounder in the egg wash and then the matzoh, pressing firmly to adhere to both sides.
Cook the flounder 3-4 minutes on both sides, flipping carefully, until the fish is cook through and the matzoh crust has browned.
Serve immediately with a wedge of lemon.