Best 2 Breaded Flounder Fillets Recipes

Cooking breaded flounder fillets is an easy and delicious way to enjoy this versatile fish. Flounder is a mild-flavored fish with a delicate texture, making it perfect for breading. Whether you prefer to pan-fry, bake, or air-fry your flounder fillets, there are endless recipe options to choose from. With the right recipe, you can create a crispy, golden-brown exterior and a flaky, tender interior that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BREADED FLOUNDER FILLETS

Breaded Flounder Fillets image

I use flounder in this recipe, but any fish fillets can be prepared with this tasty coating. It's quick and easy when time is short. -Michelle Smith of Sykesville, Maryland

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
2 large egg whites
1/4 cup fat-free milk
4 flounder fillets (6 ounces each)
1 tablespoon grated Parmesan cheese

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.,

Nutrition Facts : Calories 236 calories, Fat 3g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 789mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

ENGLISH-STYLE BREADED FLOUNDER FILLETS

English-Style Breaded Flounder Fillets image

Provided by Pierre Franey

Categories dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup all-purpose flour
1 egg, beaten
2 tablespoons plus 1 teaspoon vegetable oil
2 tablespoons water
1 teaspoon Worcestershire sauce
Salt and freshly ground pepper to taste
3/4 cup fresh bread crumbs
1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried
4 large skinless flounder fillets, about 1/3 pound each
3 tablespoons butter
2 tablespoons lemon juice

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.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 13 grams, Carbohydrate 28 grams, Fat 22 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 627 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose the right flounder fillets. Look for fillets that are firm and have a mild, sweet flavor. Avoid fillets that are thin or have a strong, fishy smell.
Use a light breading. A heavy breading will overwhelm the delicate flavor of the flounder. A simple mixture of flour, salt, and pepper will do the trick.
Fry the fillets in hot oil. This will help to create a crispy coating and prevent the fish from becoming greasy.
Don't overcrowd the pan. If you overcrowd the pan, the fillets will not cook evenly and will become soggy.
Serve the fillets immediately. Flounder is best served hot out of the fryer. You can garnish the fillets with lemon wedges, tartar sauce, or your favorite dipping sauce.

Conclusion:

Breaded flounder fillets are a delicious and easy-to-make meal. By following these tips, you can create a crispy, flavorful dish that the whole family will enjoy. So next time you're looking for a quick and easy seafood dinner, give breaded flounder fillets a try.