So the guys are still on the Bering Sea finishing up their Opie season,one more week to go. The actual opie season I think ended in April. After each episode of Deadliest Catch comes a round table with the captains and selected crew members called After the Catch. Every week, one of the ships captains shares a recipe. To celebrate  my Petterson  family fishing roots from Gotland Sweden, I now share a really great recipe from my Great Grandmother Anna.

Flounder in Rye Crust

4 flounder fillets
2-3 tablespoons of rye flour depending on the size of the fillets
½ teaspoon salt
½ teaspoon paprika
Freshly ground pepper
½ cup of milk in a bowl
1 tablespoon butter and 1 tablespoon oil for pan frying the fish.
4 teaspoons cider vinegar, optional
For serving: Lemon slices and parsley or dill or other herbs

Mix the rye flour, salt, paprika and pepper.
Pour flour mixture into a flat platter.

Rinse the fillets and then put them into the milk. Lift out one at a time and lay flat on the flour mixture. Turn over and set aside. Do the same with the other fillets.

Heat butter and oil in a pan, preferably large enough to accommodate all 4 fillets at the same time. When butter-oil mixture starts to turn light brown, add fillets to the pan. Cook for 2 minutes on one side, then turn over and cook another 2 minutes on the other side.
Arrange on plates or on serving platter. Drizzle a teaspoon of cider vinegar on each fillet. Decorate with lemon slices and parsley or other herbs.