Beer makes batters better, meat more tender, and sauces more flavorful.
Pan-Fried Flounder
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- #39489
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 (6-ounces each) flounder fillets
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1/4 cup chopped chives
1 teaspoon hot sauce
1/2 cup all-purpose flour
1 tablespoon olive oil
lemon wedges
directions
Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, egg, egg white, chives, and hot sauce in a shallow dish. Place flour in a separate shallow dish.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dredge 2 fillets in flour, shaking off any excess, dip into egg mixture, coating both sides.
Immediately place fillets in pan, cook 2 minutes on each side or until golden and fish flakes easily when tested with a fork. Repeat with remaining oil, fillets, flour, and egg mixture. Serve immediately with lemon wedges.
added by
Ruobbobuu
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 5, 2006
Not enough flavor. I must have done something wrong. The batter was too "eggy." I think it need some more spice. My husband ate it up though!