Fried Flounder in Flour
Juicy, tender fish with a crispy golden crust! Dredged in a flour-and-cornmeal coating, this pan-fried flounder comes out beautifully browned and crunchy on the outside while the flesh stays soft, moist, and delicate inside. It's a great pick for dinner or lunch, and it's just as good served cold as an appetizer for a party spread.
Zoryana
Recipe author
Fried Flounder in Flour
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 %
12 g
Fats 35 %
11 g
Carbohydrates 26 %
8 g
180 kcal
GI:
13
/
0
/
88
- Rinse the flounder fillets thoroughly under running water and pat them completely dry with paper towels. Lay the fish on a cutting board and cut any extra-large pieces down to medium size so they fry evenly and don't stay raw in the center. Transfer the pieces to a deep bowl and pour in room-temperature milk until the fish is fully submerged; if the milk doesn't cover it, use a smaller bowl or add a little more. Let the fish soak for about 10 minutes. 2. In a bowl, combine the wheat flour and corn flour with the baking powder and a little salt, and mix well. Cut the butter into small pieces, add it to the dry mix, and rub it in with your fingertips until you have a lightly crumbly, sandy texture. 3. Pour the vegetable oil into a deep, heavy-bottomed nonstick skillet and heat it over medium-high. Test the oil by dropping in a small cube of bread — when it sizzles and bubbles right away, the oil is ready. 4. Drain the fish in a colander to shed the milk. Dredge each piece in the dry coating, pressing it on so the fish is covered on all sides, then shake off the excess and lower it into the hot oil. Fry on the first side until golden, about 2 minutes, then flip and fry the other side until golden as well. Transfer the fried pieces to a plate lined with several layers of paper towel to drain. Serve the flounder hot, garnished with lemon wedges and sprigs of fresh herbs. Roasted or boiled potatoes make a great side. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Hot smoked flounder - 192 kcal/100g
- Boiled flounder - 103 kcal/100g
- Fresh flounder - 83 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder dough - 79 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour, unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitamin E - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
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