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Prep Time: 11 Minutes Cook Time: 8 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Serve this crusty flounder with baked potato fries and malt vinegar for a lower-fat version of English fish and chips. Ingredients:
4 (6-ounce) flounder fillets |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 large eggs, lightly beaten |
1 large egg white, lightly beaten |
1/4 cup chopped chives |
1 teaspoon hot sauce |
1/2 cup all-purpose flour |
1 tablespoon olive oil |
lemon wedges |
Directions:
1. Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, egg, egg white, chives, and hot sauce in a shallow dish. Place flour in a separate shallow dish.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dredge 2 fillets in flour, shaking off any excess; dip into egg mixture, coating both sides. Immediately place fillets in pan; cook 2 minutes on each side or until golden and fish flakes easily when tested with a fork. Repeat with remaining oil, fillets, flour, and egg mixture. Serve immediately with lemon wedges.
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