There's no reason why a classic seafood supper should be overly complicated.
Assistant book team test cook Lainey Seyler uses a fish spatula to divide breaded, shallow-fried flounder fillets into two-bite portions and arrange them with a spicy remoulade on the plates at left during a tasting for a recipe set to appear in an upcoming book featuring dishes that can be made with six or fewer ingredients.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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