Although we may be taking a step back from cooking our usual dinner rotation it’s still our top priority to serve our families delicious and balanced meals. That can sometimes be a challenge when serving parve or dairy. Follow this dinner plan and serving suggestion so that you can keep your family well fed while still keeping things simple enough so it’s within the spirit of these days of morning. May we hear of the coming of Moshiach soon!
❤️
Yocheved Shvarzblat
This recipe is featured in the Whisk by Ami Magazine!
Tip: you can make this recipe with your favorite fish, doesn’t have to be flounder
Recipe:
1 1⁄2 pounds flounder (or salmon)
1 1⁄4 cups flour, plus more for coating
1 cup water
1 tablespoon olive oil
1 1⁄2 teaspoons baking
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
Oil, for frying
Coat flounder with a thin layer of flour. Mix flour, water, oil, baking powder, paprika, onion powder, garlic powder, and salt to form a batter. Coat flounder in batter.
Heat oil in a large, deep skillet. Fry fish until golden on both sides.
Serve with french fries, Israeli salad, and a wedge of lemon.
Photos by @chayphotography
Sponsored by @seasonslakewood
Recipes by me!
Recipes 1/5
STAY TUNED FOR MORE DELICIOUSNESS !!!😋
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