Serve this crusty flounder with baked potato fries and malt vinegar for a lower-fat version of English fish and chips.
Oxmoor House JANUARY 2005
Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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.
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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