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1
Preheat the oven to 300.
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2
In a bowl, combine the garlic, serrano chile, cilantro and chopped mint.
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3
Season generously with salt and pepper.
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4
Cut a shallow 3-by-1 1/2-inch pocket in the wide side of each flounder fillet.
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5
Spoon 1 teaspoon of the herb mixture into each pocket.
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6
In a small saucepan, heat the olive oil.
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7
Add the cream, yogurt and the remaining herb mixture and simmer over moderate heat until slightly thickened, about 3 minutes.
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8
Remove from the heat.
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9
In a large skillet, heat the 1 tablespoon of vegetable oil.
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10
Add the ginger in a single layer and cook over moderately high heat until browned and crisp, about 30 seconds.
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11
Tilt the skillet and transfer the ginger to a plate using a slotted spoon.
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12
Add the mint leaves to the skillet and cook until crisp, about 10 seconds.
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13
Add the mint to the ginger.
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14
In the same skillet, heat 1/4 inch of vegetable oil.
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15
Season the flounder with salt and pepper.
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16
Dredge 2 fillets in flour and shake off the excess.
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17
Fry the flounder over moderately high heat until golden brown, 3 minutes per side.
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18
Transfer to a large rimmed baking sheet and repeat with the remaining flounder fillets.
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19
Transfer the baking sheet to the oven to keep the fish warm.
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20
Reheat the herbed cream sauce and season with salt.
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21
Spoon the sauce onto plates and set the flounder fillets on top.
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22
Scatter the fried ginger and mint over the fish and serve right away.
