Crispy Flounder and Veggie Rice Noodles

I guess it’s about time I post a recipe made by my amazing hubby since this page is dedicated to him and all….

This meal was awesome. I have began weightlifting and it requires a very high protein diet. I was never big on seafood but man he knows how to cook it just right. I now buy fish every trip to the grocery store. Hope you like this one!

FLOUNDER 🐠:

1 lb fresh flounder skinned

1/2 cup all purpose flour

1 cup whole wheat Panko bread crumbs (Ian’s brand are yummy!)

1 tbs chopped fresh parsley

1 tsp garlic powder

2 tsp old bay seasoning

S&P

3 tbs olive oil or coconut oil

2 eggs or egg whites

1/2 cup milk for pre-breading

Mix eggs and milk in bowl.

Soak fish in mixture overnight or for about 15-30 minutes if you are pressed for time.

Combine all remaining dry ingredients in a mixing bowl.

Dredge fish filets one by one in dry mixture.

Pan fry in 3tbs olive oil about 4min one side then 2min on the other.

Veggie Rice Noodles 🍜:

1 pkg whole wheat rice noodles

1 bunch chopped tops of asparagus (about 3″ long)

1 large tomato diced

1 chopped onion

1/2 jalapeño

4 small cloves garlic

1 tbs Sambal chili paste

1/4 cup tomato sauce

1 cup organic low sodium chicken stock

1 tbs fresh chopped Thai basil

1 tbs fresh chopped parsley

Cook noodles according to directions on package.

Heat oil in frying pan over medium high heat. Sautée onions until translucent. Add tomato, jalapeño, garlic, and asparagus and cook 2min. Add remaining ingredients except parsley and Thai basil. Add noodles and cook until liquid is somewhat reduced (5-10 minutes). Add salt and pepper to taste.

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