Ingredients
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
Directions
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.
Cook’s Notes:
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.
Cooking Time
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Yield: 8 fish fingers
Nutrition Facts:
- 370 Calories
- 14g Fat
- 31g Carbs
- 31g Protein