Almond Crusted Flounder

A couple Fridays ago, I had made my brother almond crusted flounder.  Although it tasted good, I knew that it could use some improvement.  That following Monday, I was on a mission to improve the recipe.  Although I used all the same spices and almond breadcrumb that I had made, I added a bit more salt and better dredged the flounder.  The first flounder I cooked, I was not thinking much about it so I all I did was toss on the almond bread crumb, which did not really form a nice crust.  This time I set up a dredging station to make a nice crispy crust around the fish. 

Got the fish down so it was time to add some veggies to the fish.  I had some bok choy in the fridge that I have been waiting to use.  I quickly sliced some onion, garlic, ginger, and carrots and started my veggie stir fry.  Mid way through it, I realized I had two cans of bamboo that I had never had the opportunity to use...in went the bamboo.  

As you can see in the picture, I had some fun with this presentation.  After I had pan fried the fish, I set it on some paper towels to drain some of the oil and looked down and realized that I had formed a fin of a fish by placing the two pieces of flounder side by side.  After the stir fry was done, I pouring it around the fish.  I did not realize how big the flounder fillets were because we had plenty of leftover!

I was very pleased with the fish the second time around.  Just simply adding a bit more salt, changed the whole dynamic of the plate.  When salt is used properly, it just enhances the flavors of food.  The fish was also very crispy.