For this recipe, you will need:
- 1 pound of flounder fillets
- ⅓ cup of all-purpose flour
- 1 cup of dry bread crumbs
- 1 tablespoon of vegetable bouillon powder
- ¼ cup of chopped fresh parsley, or more to taste
- 3 large eggs
- 2 tablespoons of sunflower oil, or more as needed
- 1 medium lemon, cut into wedges
Begin by cleaning the fish fillets and cutting them into 8 thin pieces. Place the pieces on a kitchen towel to dry.
Next, place the flour and bread crumbs in two separate bowls. Divide the bouillon powder and parsley between the two bowls and mix to combine.
In a third bowl, use a fork to beat the eggs.
Dip each fish piece into the flour, then into the egg wash, and finally lightly dust each piece in bread crumbs. Place them on a plate after coating.
In a frying pan, heat the sunflower oil over medium heat. Gently add the fish to the hot oil and fry until golden brown, which should take about 1 and a half minutes. Flip the fish and repeat on the other side.
After frying, drain the fish on a paper towel-lined plate.
Serve your fish fillets with parsley and lemon wedges.
If possible, use plaice instead of flounder. Plaice is typically more tender and is not as fishy as flounder.
Always take care when cooking this dish. Never leave a hot frying pan unattended and be careful to avoid splattering oil while cooking.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 8 fish fingers
- 370 Calories
- 14g Fat
- 31g Carbs
- 31g Protein