Recipes / El Pablo

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El Pablo



  • 2 cups All Purpose Flour
  • 1 tablespoon Baking Powder
  • 2 teaspoons White Pepper
  • 1 liquid cup Beer
  • 2 1/2 tablespoons Olive Oil
  • 2 pounds Flounder
  • 1 cup Fresh Parsley
  • 1 each Lemon, Wedged
  • 3 1/2 cups Furmano's Diced Tomatoes with Green Peppers & Onions
  1. Sift the flour, baking powder and white pepper to make the batter
  2. Add the beer and stir until smooth. Let the batter stand for 30 minutes.
  3. Heat olive oil.
  4. On wax paper spread some flour and coat the flounder.
  5. Dip the coated flounder in the beer batter.
  6. Cook the coated flounder in heated olive oil, 4 minutes per side.
  7. Place cooked flounder on paper towel to absorb oil, then place in oven to keep warm until all the flounder is cooked.
  8. Cook parsley in some fresh olive oil for about one minute. Place on paper towels to absorb the olive oil.
  9. Place flounder on plates. Garnish with the parsley and lemon wedges.
  10. Provide bowls of tomatoes to place over flounder as desired.
  11. Serve with rye bread, butter and your favorite beverage.