Crispy Flounder Fillets Recipes

Steps:

• Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
• Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

Steps:

• In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
• Heat oil in a large heavy skillet over medium-high heat.
• Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
• Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
• Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

Steps:

• In a shallow bowl, combine the flour, cornmeal, salt, paprika and pepper. In another shallow bowl, beat egg whites and milk. Coat fish with cornmeal mixture, then dip into egg white mixture. Coat fish again in cornmeal mixture. , In a 15x10x1-in. baking pan coated with cooking spray, arrange fish in a single layer. Sprinkle with cheese. , Bake, uncovered, at 425° for 8-10 minutes or until fish flakes easily with a fork.,

Steps:

• Combine onion, pickles, and pickle brine in a small bowl.
• Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
• Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
• Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
• Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
• Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.

Steps:

• Put flour in a bowl.
• In a shallow dish, whisk together the egg, mustard and salt.
• Place panko crumbs in yet another bowl and add in garlic and pepper.
• Dust fillets with flour, then dip in egg/mustard mixture and then press into panko.
• Heat enough oil to fry one fillet in a large heavy skillet over medium-high heat. Fry each fillet individually and put a small amount of oil in before each fillet rather than the full 1/4 cup all at once since it seems doing it this way causes me to use WAY more oil than needed.
• Fry fish fillets in oil for 3 to 4 minutes per side or until golden brown.
• Serve with fresh squeezed lemons.

Steps:

• Place the fillets on a flat surface and sprinkle with salt and pepper.
• Break the egg into a shallow wide dish and add salt, pepper and water. Beat well to blend.
• Spoon the flour onto a flat dish.
• Dip the fillets in the flour. Coat well on all sides, but shake off excess flour.
• Dip the fillets in the egg mixture to coat well on all sides. Drain off excess egg mixture.
• 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.
• Continue cooking the fish a few pieces at a time, adding more oil as necessary.
• 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.