Recipe Details
Ingredients
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1poundflounder fillets
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⅓cupall-purpose flour
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1cupdry bread crumbs
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1tablespoonvegetable bouillon powder
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¼cupchopped fresh parsley, or more to taste
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3largeeggs
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2tablespoonssunflower oil, or more as needed
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1mediumlemon, cut into wedges
Cooking Directions
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Gather all ingredients.
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Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
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Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine.
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Beat eggs with a fork in a third bowl.
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Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
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Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side.
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Drain on a paper towel-lined plate.
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Serve fillets with parsley and lemon wedges.
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Cook’s Notes:
Use plaice instead of flounder if you can. Plaice is nice and soft and not too fishy.
Take care when cooking this dish. Never leave a hot frying pan unattended and be careful of becoming splattered with oil.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories370 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 3g |
13% |
| Cholesterol 200mg |
67% |
| Sodium 350mg |
15% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 3g |
10% |
| Total Sugars 2g |
|
| Protein 31g |
62% |
| Vitamin C 24mg |
27% |
| Calcium 107mg |
8% |
| Iron 3mg |
18% |
| Potassium 476mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
