Lemon bars that are extremely juicy and made entirely of natural ingredients.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 8 fish fingers |
Ingredients
- 1 pound flounder fillets
- ⅓ cup all-purpose flour
- 1 cup dry bread crumbs
- 1 tablespoon vegetable bouillon powder
- ¼ cup chopped fresh parsley, or more to taste
- 3 large eggs
- 2 tablespoons sunflower oil, or more as needed
- 1 medium lemon, cut into wedges
Instructions
- Gather all ingredients.
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- Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
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- Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine.
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- Beat eggs with a fork in a third bowl.
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- Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
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- Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side.
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- Drain on a paper towel-lined plate.
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- Serve fillets with parsley and lemon wedges.
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- Use plaice instead of flounder if you can. Plaice is nice and soft and not too fishy.
- Take care when cooking this dish. Never leave a hot frying pan unattended and be careful of becoming splattered with oil.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 200 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 350 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
very good
Second time making these abs they’re so delicious! I use panko and add a touch of paprika.