Flounder Fillets a l'Anglaise
Published January 12, 1988
- Total Time
- 10 minutes
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Ingredients
8 small flounder fillets, about 1 ¼ pounds
Salt to taste, if desired
Freshly ground pepper to taste
½ cup flour
1 egg
2 tablespoons cold water
2 cups bread crumbs
3 tablespoons, approximately, of corn, peanut or vegetable oil
3 tablespoons butter
Juice of half a lemon
Nutritional analysis per serving (4 servings)
52 grams carbs; 127 milligrams cholesterol; 558 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 26 grams fat; 3 grams fiber; 832 milligrams sodium; 28 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle flounder fillets on both sides with salt and pepper.
- Step 2
Dip pieces in flour to coat on both sides. Shake off excess. Beat egg with the water. Dip flour-coated pieces in egg to coat well and then in bread crumbs. Pat fillets on both sides with the flat side of a knife to make the crumbs adhere.
- Step 3
Heat oil in a skillet and add a few fillets in one layer. Cook 1 to 1 ½ minutes on one side, or until golden brown. Turn and cook about 1 minute on the other side until golden brown.
- Step 4
As the pieces are cooked, transfer them to a warm platter. Continue cooking, adding a little more oil as necessary, until fillets are cooked on both sides.
- Step 5
Pour off oil from skillet and add butter. Cook until it is lightly browned. Add lemon juice and pour the sauce over the fish.
Private Notes