Simple, quick, and tasty…this flounder is the perfect weeknight dinner, or no-fuss Saturday lunch. I love the flavor the orange adds to it. I very generously squeeze extra orange juice onto my filet, as my hubby will attest.
I have a tendency to forget to take out my meat ahead of time to thaw. However, I love that fish thaws so quickly if I need it to. The best method would be to thaw in the refrigerator overnight, but I usually end up thawing the filets in a bowl of water. It’s pretty quick that way.
After thawing, simply dip the fish in the egg white, then coat with the bread crumb mixture. Fry it for several minutes in a skillet, and dinner is served!
Easy Crispy Flounder
Adapted from Chocolate & Carrots
Yield: 4 filets
4 frozen flounder filets
1 egg white
1 cup Panko bread crumbs
zest of one orange
1/4 teaspoon black pepper
salt to taste
2 Tablespoons oil, divided
1. In a shallow bowl, lightly beat egg white. Set aside.
2. In a separate shallow bowl, combine panko, orange zest, pepper and salt.
3. In a skillet, heat 1 Tablespoon oil over medium-high. Dip both sides of the flounder filets in the egg white and then dredge through the bread crumb mixture. You may need to gently push the bread crumbs on to the fish. Place in the skillet and cook for 3-4 minutes on each side or until golden brown and flakes easily. Cook fish in 2 batches. Serve with orange wedges for squeezing fresh orange juice over filets.