Pan Fried Flounder Food

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FLOUNDER FILLETS WITH PANKO BREAD CRUMBS



Flounder Fillets With Panko Bread Crumbs image

Make and share this Flounder Fillets With Panko Bread Crumbs recipe from Food.com.

Provided by Oolala

Categories     Lemon

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 10

4 flounder fillets
1/4 cup panko breadcrumbs
kosher salt
1/2 teaspoon paprika
1 teaspoon fresh thyme leave
2 tablespoons unsalted butter
2 tablespoons olive oil, can use canola oil
fresh ground black pepper
1/4 cup fresh lemon juice
1 lemon, scored, thinly sliced, for garnish

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.

Nutrition Facts : Calories 320.4, Fat 21.2, SaturatedFat 7.1, Cholesterol 118.2, Sodium 662.7, Carbohydrate 5.2, Fiber 0.9, Sugar 1.2, Protein 27.7

EGG BATTER PAN-FRIED FLOUNDER WITH GREEN GARLIC



Egg Batter Pan-Fried Flounder With Green Garlic image

For savory, moist, delicate flounder, it is difficult to beat this fast, easy method. Lightly coat the fillets in flour, then dip them in a mixture of beaten egg and milk. Slide them into a hot skillet filled with oil to a 1/4-inch depth and let them fry until golden, a mere two minutes or so per side, without jostling them around too much. Serve with a sauce of green garlic cooked in butter, with the juice of half a lemon providing a jaunty, bright finish. A sprinkling of chopped parsley makes for an elegant presentation, lifting an already elevated weeknight dish. Use fluke or sole in place of the flounder if you'd like, or scallions for the green garlic.

Provided by David Tanis

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds boneless flounder or sole fillets, preferably 4 6-ounce pieces
Salt and pepper
2 large eggs
1/2 cup milk
1/2 cup all-purpose flour for dredging
Mild olive oil or vegetable oil for frying
4 tablespoons unsalted butter
1/3 cup finely chopped green garlic, both white part and tender green stalks
Juice of 1/2 lemon
3 tablespoons chopped flat-leaf parsley
Lemon wedges

Steps:

  • Season the fish fillets with salt and pepper. Make the egg batter by whisking together the eggs and milk in a shallow bowl, along with a pinch of salt.
  • Put the flour on a plate. Coat each fillet lightly on both sides, then submerge the fish in the egg batter. (This can be done up to 30 minutes ahead.)
  • Pour about 1/4 inch oil in a wide skillet over medium-high heat. When the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. (Discard remaining batter.) Carefully lay each fillet in the pan and let fry gently until golden, about 2 minutes per side. Remove and blot briefly on paper towels, then transfer to a warmed serving platter.
  • Pour off any remaining oil and return the pan to the heat. Melt the butter in the pan and add the green garlic, and a little salt and pepper. Let cook without browning for about 1 minute, then add the lemon juice.
  • Spoon the green garlic butter over the fish. Sprinkle with parsley, garnish with lemon wedges and serve immediately.

Nutrition Facts : @context http, Calories 709, UnsaturatedFat 40 grams, Carbohydrate 19 grams, Fat 58 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 15 grams, Sodium 743 milligrams, Sugar 2 grams, TransFat 0 grams

PAN-FRIED FLOUNDER WITH POTATOES IN PARSLEY



Pan-Fried Flounder With Potatoes in Parsley image

Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!

Provided by Trine Hahnemann

Categories     Fish     Herb     Potato     Vegetable     Fry     Dinner     Seafood     Root Vegetable     Pan-Fry     Parsley     Boil     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

1¾ pounds fingerling potatoes
Salt and pepper
4 whole flounder
1 cup all-purpose or rye flour
9 tablespoons butter
¼ cup minced fresh parsley
For serving
1 lemon, sliced
Dill sprigs

Steps:

  • Boil the potatoes in a large pot of salted water until tender, then drain. Once they are cool enough to handle, peel them.
  • Rinse the fish in cold water, then coat each one in the flour, patting off the excess. Melt 5 tablespoons of the butter in a skillet and pan-fry the fish for 5 minutes on each side, or until crisp and golden. Keep the cooked fish warm while you cook the remainder.
  • Melt the remaining butter in a casserole. Add the peeled potatoes and let them sauté a little before adding the parsley. Season with salt and pepper. Serve immediately with the potatoes, sliced lemon, and dill sprigs.

PAN FRIED FLOUNDER WITH CAPER ALMOND DRESSING



Pan Fried Flounder With Caper Almond Dressing image

This recipe is for flounder, but any firm white fish will work well, think cod, halibut, tilapia...Salmon would also be good here. The recipe comes from chef Mourad Lahlou.

Provided by threeovens

Categories     Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup almonds, chopped (roasted, salted)
1/2 cup golden raisin, chopped
1/4 cup small caper, drained
6 tablespoons almond oil or 6 tablespoons canola oil
2 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
1/2 lb cremini mushroom
6 green onions, cut into 2-inch lengths
kosher salt & freshly ground black pepper
32 ounces flounder fillets

Steps:

  • In a bowl, combine almonds, raisins, capers, almond oil, and lemon juice; set aside.
  • Heat 2 tablespoons oil in a large skillet over medium high heat; add mushrooms and cook until browned, but tender, about 8 minutes, stirring occasionally.
  • Add green onions, season with salt and pepper, and cook until lightly browned, 3 minutes (keep warm).
  • Meanwhile, sprinkle fish lightly with salt and let stand 5 minutes; rinse off salt and pat fish dry with paper towels.
  • Heat 2 more tablespoons of olive oil in a skillet, over high heat, and cook fish (in batches if necessary, adding more oil as needed), until browned on the bottom; turn fish and cook until opaque, about 2 minutes longer.
  • Serve the fish topped with the caper-almond dressing and the mushrooms and green onions along side.

Nutrition Facts : Calories 747, Fat 52.7, SaturatedFat 5.9, Cholesterol 108.9, Sodium 506.8, Carbohydrate 22.8, Fiber 4, Sugar 13.3, Protein 49.2

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