Breaded Flounder Fillets Recipes

BAKED FLOUNDER WITH PANKO AND PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
• Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
• Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

EASY FRIED FLOUNDER RECIPE

Steps:

• Dip the flounder fillets in the egg wash (beaten eggs with water or milk) and allow them to drain the excess egg wash off for a few seconds.
• Dredge the flounder in the seasoned bread crumbs, completely coating the fillets.
• Heat a deep frying pan with enough oil to cover the flounder while its cooking. About an inch depth of oil should be enough. Too little oil and the fish will stick ot the pan. It should be able to float as it cooks.Gently press the flounder down to get the top of the fish cooked properly. If you are able to turn the flounder without breaking it, go for it. But remember the flounder is a very delicate fish.
• When the flounder is floating (about 6-8 minutes depending on the thickness of the fillets) it should be fully cooked.
• Allow the flounder to drain on paper towels briefly, then serve and enjoy!

EASY, EXCELLENT BAKED FLOUNDER

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.

ENGLISH-STYLE BREADED FLOUNDER FILLETS

Steps:

• Scatter the flour over the bottom of a large pan.
• In a bowl, beat the egg with 1 teaspoon of the oil, the water, Worcestershire sauce, salt and pepper.
• In a shallow pan blend the bread crumbs and thyme well.
• Dredge the fish pieces thoroughly in the flour. Shake off the excess. Dip them into the egg mixture and let the excess drain off. Then coat them with the bread-crumb mixture on all sides. Make sure they are evenly coated.
• In a nonstick skillet, heat 1 tablespoon of oil over medium heat. Add a few pieces of the fish at a time in a single layer without crowding. Cook over high heat for about 30 seconds or until they are golden brown on one side. Turn the pieces carefully and cook the second side over medium- high heat for about 1 minute or until golden brown. Carefully transfer the fillets to a warm platter and keep warm. Cook the remaining fish pieces in the same manner, adding the remaining oil.
• When all of the fillets are cooked, wipe out the pan with a paper towel and add the butter. Cook over medium high heat until it begins to brown. Add the lemon juice and blend well. Pour the mixture over the fish and serve immediately.

FLOUNDER FILLETS WITH PANKO BREAD CRUMBS

Steps:

• Rinse fillets and pat dry with paper towels.
• Place panko in a small shallow bowl and sesson with salt, paprika, and thyme leave and then stir to mix.
• Dredge fish on both sides in the seasoned panko.
• Melt 2 tablespoons each butter and oil in a large heavy skillet, over medium high heat and when hot put in 2 or 3 fillets at a time, one layer deep.
• Cook each side until lightly golden, about 2-3 minutes. Carefully turn with a wide spatula and cook about 2 minutes longer.
• Season with freshly ground pepper keep warm.
• Continue cooking remaining fillets.
• Discard any fat in skillet; add lemon juice, scraping pan with a wooden spatula to deglaze pan juices.
• Pour warm sauce over fillets and serve immediately. Garnish with lemon slices if desired.