Directions:
- Prepare Fish-Camp Buerre Blanc. Keep warm. (Do not place over direct heat.)
- Rinse flounder, and pat dry. Cut a shallow x in the skin of each fillet. (This helps fillets stay flat as they cook.)
- Combine salt and peppers in a small bowl, stirring well; sprinkle atop fillets. Dredge fillets in cornmeal.
- Pour oil to depth of 1/4 inch in a large skillet; heat to 375°. Gently shake excess cornmeal from fillets. Fry fillets, skin side up, 2 at a time, 2 minutes or until golden brown. Carefully turn fillets, and cook 1 minute or until fish flakes with a fork. Drain on paper towels. Serve with Fish-Camp Buerre Blanc, lemon wedges, and hot sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.1 Kcal (2194 kJ) | ||
| Calories from fat | 64.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 11% | |
|---|---|---|---|
| Cholesterol | 51mg | 17% | |
| Sodium | 2703.91mg | 113% | |
| Potassium | 548.87mg | 12% | |
| Total Carbs | 94.72g | 32% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 8.84g | 35% | |
| Protein | 23.48g | 47% | |
| Vitamin C | 1mg | 2% | |
| Iron | 3.8mg | 21% | |
| Calcium | 37.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 215.45 Kcal (902 kJ) | ||
| Calories from fat | 26.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 11% | |
|---|---|---|---|
| Cholesterol | 20.97mg | 17% | |
| Sodium | 1111.54mg | 113% | |
| Potassium | 225.63mg | 12% | |
| Total Carbs | 38.94g | 32% | |
| Sugars | 0.52g | 5% | |
| Dietary Fiber | 3.64g | 35% | |
| Protein | 9.65g | 47% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 1.6mg | 21% | |
| Calcium | 15.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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