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Sand Dabs Grenobloise
2 large sand dabs or small flounder
1/2 cup flour
1 teaspoon sugar -- see * Note
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 cup light olive oil light -- for frying
3 tablespoons butter
1 lemon -- peeled, cubed
1 tablespoon capers
1 tablespoon chopped parsley
1 lemon -- quartered
2 small parsley bunches
* Note: Sugar in seasoned flour? Am I nuts? Well, yes I am, but it is a trick I learned in China. The sugar caramelizes when the fish is cooking, and the crust is darker and crisper. The amount given is approximate, as I was shown, "See, we toss a little sugar in the flour to make the fish crisp and brown." That's the way I do it, and you will have to learn like I did, a little at a time. Start with only a little, and as you gain experience, you can get braver, just like me.
Dredge the fish in the seasoned flour.
Heat the oil in a pan, and fry the fish on each side, turning only once. You want the oil hot but not smoking. Olive oil becomes fragrant when it wants you to fry. You will want a spatula and a fork for this. Remove the cooked fish to a plate garnished with parsley bunch and lemon wedges.
Lower the heat, and dump any excess oil, add butter and when it foams and is just starting to brown, add the diced lemon and its juice, and the drained capers. It will seethe and froth, and the butter will brown. Add a dash of the caper vinegar, chopped parsley, and spoon it over the fish.
This recipe yields 1 serving. e #23 / July 1"