White Turbot Pancake with Andouille Recipe

Ingredients

• 1 pound White Turbot fillets
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup milk
• 1 egg
• 1/4 cup finely chopped andouille sausage
• 2 tablespoons butter

Instructions

1. In a medium mixing bowl, whisk together flour, baking powder, salt, and black pepper.
2. In another small mixing bowl, whisk together milk and egg.
3. Add wet ingredients to the dry ingredients and mix well until the batter is smooth.
4. Stir in chopped andouille sausage into the batter.
5. Cut the White Turbot fillets into small bite-sized pieces.
6. Melt 1 tablespoon of butter in a non-stick skillet over medium heat.
7. Drop a tablespoonful of the batter into the skillet.
8. Arrange 3-4 pieces of White Turbot on top of the batter.
9. Add another tablespoonful of batter to cover the fish.
10. Cook the pancake for about 2-3 minutes on each side or until golden brown.
11. Remove the pancake from the skillet and repeat with the remaining batter and fish pieces.

Verdict and Serving Suggestions

This White Turbot Pancake with Andouille is a savory treat that can be enjoyed as a breakfast dish or as an appetizer. The combination of tender White Turbot fillets and spicy andouille sausage in a fluffy pancake batter is truly a delight for the senses. Serve it hot with a dollop of sour cream or some hot sauce for extra flavor.