Pan-fried flounder

3
Total Time
20 min
Prep
14 min
Cook
6 min
Serves
4
Difficulty
Easy
This crispy-coated fish fillet, featuring cornmeal, Parmesan cheese, and fresh thyme, is better than fast food. You can serve with homemade fries or fresh sliced tomatoes alongside for a real treat. Just keep in mind that cooking times will vary depending on the size of your fillets. Small fillets will cook in about 4 minutes total, flipped once, when cooked on the stove. But if you use 1 large fillet, we recommend that you cook it for 3 minutes on the stove, then place it under the broiler for 3 minutes until nice and golden brown. This will cook the top side since the larger fish fillet will be too difficult to flip. Broilers vary widely in intensity, so keep an eye on the fish constantly after a minute or two.

Ingredients

uncooked flounder fillet(s)

1 pound(s)

Dijon mustard

1 Tbsp

egg white(s)

1 large, whipped until stiff

yellow cornmeal

¼ cup(s)

grated Parmesan cheese

2 Tbsp

fresh thyme

1 Tbsp, finely minced (or 1 tsp dried thyme)

table salt

½ tsp, or to taste

black pepper

½ tsp, freshly ground, or to taste

olive oil cooking spray

2 spray(s)

olive oil

1 Tbsp

lemon(s)

½ medium, cut into 4 wedges

Instructions

  1. Rinse fish; pat dry. Place fish on a plate and spread both sides of fish with mustard; dip into egg white and set aside.
  2. In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; dust fish with cornmeal-mixture, making sure to cover both sides.
  3. 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.
  4. Serve fish with lemon wedges. Yields about 3 ounces of fish per serving.

Notes

Use this recipe with any flat fish such as flounder, fluke or sole (could affect SmartPoints value).

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