Flounder a la Tartare from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean and trim the flounders. Beat well two or three raw eggs. Have ready a frying pan, with eight or ten tablespoonfuls of olive oil. Place over the fire. When well heated, dip the Fish into the e...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 3 Pounds of Flounder
- 3 Eggs
- 10 Tablespoonfuls of Olive Oil
- A Bunch of Parsley
- A Lemon, Sliced
- A Sauce a la Tartare
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Flounder a l’Orly from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Flounder a la Normande from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Fish a la Tartare from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Oyster Fritters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Pan-Fried Flounder Recipe - Adams Fairacre Farms
adamsfarms.com
Creole-style Flounder Recipe - A Delicious Seafood Dish from USA
excitedfood.com
Fried Speckled Trout from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Fritter Batter a La Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
app.ckbk.com