Prep Time
11 Mins
Cook Time
8 Mins
Yield
4 servings (serving size: 1 fillet)

Serve this crusty flounder with baked potato fries and malt vinegar for a lower-fat version of English fish and chips.

How to Make It

Step 1

Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 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.

Step 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.

Oxmoor House Healthy Eating Collection

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