- Total Time
This crispy-coated fish fillet is better than fast-food. Serve with homemade fries for a real treat.
uncooked flounder fillet(s)1 pound(s)
Dijon mustard1 Tbsp
egg white(s)1 large, whipped until stiff
yellow cornmeal¼ cup(s)
grated Parmesan cheese2 Tbsp
fresh thyme1 Tbsp, finely minced (or 1 tsp dried thyme)
table salt½ tsp, or to taste
black pepper½ tsp, freshly ground, or to taste
olive oil cooking spray2 spray(s)
olive oil1 Tbsp
lemon(s)½ medium, cut into 4 wedges
- Rinse fish; pat dry. Place fish on a plate and spread both sides of fish with mustard; dip into egg white and set aside.
- In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; dust fish with cornmeal-mixture, making sure to cover both sides.
- Coat a large oven-proof skillet with cooking spray and set over medium to medium-high heat; heat oil until shimmering. Add fish to skillet and cook for 2 to 3 minutes on one side; flip fish and cook until done on other side, about 2 to 3 minutes more.*
- Serve fish with lemon wedges. Yields about 3 ounces of fish per serving.