Adding a little tang to flounder fillets is always great!

Ingredients:

• Flounder or Fluke Fillets
• Siracha
• Panko
• Salt
• Pepper
• Vegetable oil

Directions:

Rinse flounder fillets under cold water pat dry. Make sure all pin bones have been removed. Add siracha to a small bowl. Add Panko to a waxed paper to contain the bread crumbs.

Coat fillets with sriracha then place on panko. Fold edges of waxed paper to coat sides. Flip the fillet to complete coating the other side. Sprinkle salt & pepper over fillets.

In a skillet with 1/4 inch of oil heat to 375 degrees. Place fillets lightly into oil. Fry until side is golden brown. Flip and continue frying till fish is firm and flakes.

Remove from oil and set on paper towels to soak up extra oil.

Serve with any sauces and sides as desired.

Enjoy!

One of my favorite sides for the summer time is my Cold Spicy Tuna Mac Salad

Ingredients:

• (2) 5oz cans Chunk White Tuna
• 1 Cup Light Mayonnaise
• 16oz Whole Wheat Pasta Shells Cooked (al dente)
• 2 tbl Dried or Fresh Parsley
• 1 tblsp Bayu Cajun
• 1 teaspoon Hoboken Eddies Habanaro Mustard
• 2 tsp Dried Mustard
• 2 tsp Fresh Cracked Pepper
• 2 Hard Boiled Eggs sliced
• 4 stalks Chopped Celery
• 1/4 Cup Lemon Juice
• 1 Can Baby Shrimp or cooked chopped shrimp.

In a large pot bring 6 quarts of water to a boil. Add pasta stirring and let boil for 6 minutes or until Al Dente. Drain and cool set aside.

In a large bowl add all ingredients except Hard Boiled Eggs & Shrimp. Fold together until evenly mixed. Add pasta folding into mixture until evenly coated. Add shrimp and mix in. Add sliced eggs to top and sprinkle with Cajun Seasoning.

Let cool in refrigerator for at least 2 hours prior to serving.

This is one of my favorite summer dishes! I hope you and your family enjoy it as much as I have!!

Enjoy!