Ingredients

  • 8 skinless, boneless fillets of flounder, about 1 1/2 pounds
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1 egg
  • 2 tablespoons water
  • ¼ cup flour
  • 2 or more tablespoons corn, peanut or vegetable oil
  • 3 tablespoons butter
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      246 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 145 milligrams cholesterol; 524 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Place the fillets on a flat surface and sprinkle with salt and pepper.
  2. Break the egg into a shallow wide dish and add salt, pepper and water. Beat well to blend.
  3. Spoon the flour onto a flat dish.
  4. Dip the fillets in the flour. Coat well on all sides, but shake off excess flour.
  5. Dip the fillets in the egg mixture to coat well on all sides. Drain off excess egg mixture.
  6. Heat enough oil in a skillet to coat the bottom lightly. Add a few pieces of fish at one time in a single layer without crowding. Let cook about 1 1/2 minutes or until golden brown on one side. Turn the pieces carefully and cook on the second side about one minute or until golden brown. Carefully transfer the pieces to a warm serving platter.
  7. Continue cooking the fish a few pieces at a time, adding more oil as necessary.
  8. Wipe the skillet and add the butter. Cook until the butter is melted and starts to brown. Add the lemon juice. Pour the butter over the fish. Sprinkle with parsley and serve.

15 minutes

Dining and Cooking