Flounder fish Recipes Baked

June 11, 2018
Grey mullet in farmed fish

Elegant and fast, pan-seared flounder is an easy weeknight meal to pull together without a hassle. What sells this dish to my family is its crisp, browned crust. The key to crisp perfection is to make sure the fillets are extra dry by patting them with paper towels and dusting them with just a tiny bit of flour. You may be tempted to pull out your nonstick skillet, but to get that crisp crust you’re better off with a heavy-bottomed stainless steel pan. Any white fish fillet works in this recipe, so go with what looks good and is priced best.

Yes, per this recipe, a dusting of flour does make for a swell crust on fish fillets. But there’s an editor here at LC (ahem) who can attest that flour isn’t essential for a lovely sear. She sizzles up flounder fillets for supper quite frequently, and they never, ever come in contact with a flour coating. It’s just not necessary. There’s no trick to it at all. No gluten, either.

Actually, there is a trick, but it has nothing to do with gluten. The catch is that you’re not going to find fresh flounder for $10 a pound, at least not in Manhattan. This nifty little weeknight number is definitely worth a few extra hard-earned dollars if you do have fresh flounder available, although it also works with any thin, mild, white-fleshed fish. Think wild sea bass, snapper, catfish, tilapia, and so on. Though it may be tempting, don’t substitute thawed frozen fish, as it’ll throw off quite a lot of moisture during cooking, destroying that lovely crisp crust.

  • Quick Glance
  • 15 M
  • Serves 4


  • 4 4- to 6-ounce, 1/2-inch-thick flounder fillets (fresh, not frozen)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 teaspoon or so all-purpose flour (optional)
  • 3 tablespoons unsalted butter, cut into 4 slices
  • Juice of 1 lemon (about 1/4 cup)
  • 2 tablespoons finely chopped fresh herbs, such as basil, chives, or flat-leaf parsley
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  • The recipe also works well if you have been out redfin fishing as the flesh of perch is very similar to most saltwater fish, the taste is great and perch can be used instead for all recipes listed. As perch are only found in freshwater, if you are far from the coast, buying or fishing for perch may be best.
  • บริการรับออกแบบโลโก้ โดยทีมงานมืออาชีพพร้อมให้บริการ ตลอดเวลาโดยเว็บไซต์ของเรามีนักออกแบบโลโก้มากกว่า 1000 คนให้คุณนั้นได้เลือกนักออกแบบโลโก้ ฝีมือดีเพื่อที่จะเลือกมาใช้บริการออกแบบโลโก้ให้กับคุณได้สวยงาม ตรงกับความต้องการมากที่สุด ออกแบบโลโก้ ในการ ออกแบบโลโก้นั้น คุณต้องเตรียมข้อมูลที่จะบรีพให้กับดีไซเนอร์ให้พร้อมก่อนที่จะเริ่มงาน เพื่อที่จะทำให้งานของคุณตรงความต้องการมากที่สุด ถ้าคุณยังไม่มีแหล่งข้อมูลอะไรเลย ลองดูตัวอย่างผลงานของทางเราได้ เพื่อเป็นแนวทางในการ ออกแบบโลโก้ของคุณ
Source: leitesculinaria.com

Baked Flounder With Sauce - Seafood Recipes - Health Channel
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cooking fish in a chaotic environment vol. 6: BAKED FLOUNDER
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