Thursday, March 14, 2013

Matzoh Crusted Flounder

Today, I'm so excited to have Susan from The Girl In The Little Red Kitchen do my very first guest post!  I'm even more excited that it's part of Matzah Week!  A huge thank you to Samantha from The Little Ferraro Kitchen for putting this all together!  After you read about Susan's (brilliant) Matzoh Crusted Flounder, make sure to stop by and see Amy from What Jew Wanna Eat and Sarah from Crispy Bits & Burnt Ends.   If you don't have time today to check out their site, come back on Saturday where I'll be posting a round-up of the entire Matzah Week.  So many great ideas!  Their creativity amazes me, and I'm so lucky that they included me!

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)
Now, without any further ado, here is Susan!

Hi! This is Susan from The Girl In The Little Red Kitchen and I'm thrilled to be guest posting here today on Melanie's blog!
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
crying - no make that pleading for someone to please give me some bread!
I finally remembered at one point my brother had made some "breaded" chicken cutlets for my niece and nephews on year. I decided to riff on his idea, but instead of using matzoh meal as the breading I crushed up some sheets up matzoh for a "panko" like crust. If you want a finer crust that will really cover your fish, go ahead and pulse everything in your food processor, otherwise crushing with your hands will do!
  • 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.


  1. Susan,love the idea of using Matzoh sheets as bread crumbs!The dish looks delicous and it can work as a lent recipe too! So happy you decided to join the event Melanie!

  2. I LOVE this idea as well!!! Thank you both sooo much for hoppin on this week!! I miss flounder, I used to eat it a lot when I lived in NY but they dont have it here at all :(