Crispy Summer Flounder over Scallion-Corn Ragout


1-1/2 pounds boneless summer flounder (fluke)
1 cup milk
2 bunches scallions (about 6), trimmed, thinly sliced
6 tablespoons olive oil, divided
2 garlic cloves
4 cups corn kernels (about 5 ears of corn)
1/2 cup toasted wheat germ
1/3 cup cornmeal
1/2 teaspoon kosher or sea salt, plus extra to taste
1/8 teaspoon cayenne pepper
1/2 cup packed small fresh basil leaves
1/4 cup minced chives
1 large lemon, cut into 6 wedges


Place fish in a large dish and cover with milk. Refrigerate 30 minutes.

In a large skillet over medium heat, cook scallions in 2 tablespoons oil until softened, about 1 minute. Stir in garlic and corn. Cook 3 minutes. Reduce heat to low, cover, and keep warm.

Combine wheat germ, cornmeal, salt, and cayenne pepper in a large, flat dish. Whisk to mix.

Remove fish from refrigerator and drain off milk. Dredge fillets in wheat-germ mixture and place on a baking sheet.

In a large nonstick skillet on high setting, heat 2 tablespoons oil. Add half the fillets and cook 3 minutes per side, adjusting heat slightly if they start to brown too fast. Transfer cooked fillets to a platter. Add remaining oil to skillet and cook remaining fillets.

Just before serving, stir basil and chives into scallion-corn ragout. Season with salt to taste. Spoon ragout onto each plate and top with a fish fillet and lemon wedge. Let guests squeeze lemon over fish at the table.


4-6 servings

Preparation Time

30 Minutes

Total Time

1 Hour

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