Shortbread-crusted pineapple tart that is light and pleasant. This was one among my favorites growing up (nearly 60 years ago)! This dish is a hit with everyone! If desired, garnish with whipped cream.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 (4 ounce) fillets flounder
- 2 tablespoons lemon juice
- 2 tablespoons chopped garlic
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ cup all-purpose flour
- 1 teaspoon dried dill weed
- ¼ teaspoon cayenne pepper, or to taste
- 1 egg, beaten
- 1 tablespoon water
- 1 cup vegetable oil for frying
Instructions
- Place flounder fillets in a small glass dish. Mix lemon juice, garlic, cumin, and paprika in a small bowl; pour over flounder fillets. Cover dish with plastic wrap and marinate flounder in refrigerator for 2 hours.
- Mix flour, dill weed, and cayenne pepper together on a piece of waxed paper.
- Beat egg and water together in a wide bowl.
- Heat oil in a large skillet over medium heat.
- Gently press the flounder fillets into the flour mixture to coat; shake to remove excess flour. Dip into the beaten egg to coat and immediately return to the flour mixture to coat.
- Fry flounder in hot oil until the fish flakes easily with a fork, about 5 minutes per side.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 1345 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 17 g |
| Sodium | 203 mg |
| Sugars | 1 g |
| Fat | 124 g |
| Unsaturated Fat | 0 g |
Reviews
I marinaded the flounder for 4 hours and it was delicious. The flounder itself wasn’t so stable as it broke apart easily during transfer. I would make again.
Tasty, simple to fix fried fish without a deep fryer.
PERFECT fried flounder recipe to use for Fish Tacos!!!!
No followed the recipe exactly! It was GREAT! Thanks
Was very pleased with this recipe! I did add salt to the flour. It may have been a bit bland without it. My son did not like the’fruity’ taste the lemon gave it but he’s just a kid lol. I will make this again and maybe try broth in place of the lemon juice just for him.
It was very flavorful! I used Cod . I replaced the dill with oregano. I also used a half flour half breadcrumb mix. I will make this again and again!
This was my first time fying anything this was the best recipe I could find simply and easy love it and my family wants me to make it again thanks for the recipe
This was delicious! I substituted black pepper instead of cayenne because my kids would be eating it. Still turned out very flavorful. I even was a bit short on the marinade cuz I had over a pound of fish and it was still perfect! The batter is nice and light which I like for fish. Will definitely make again!
This is very easy to make and has a great flavor. . I followed the recipe exactly, the only tweak I’ll make next time is a pinch of salt.
Great flavor! I didn’t use dill. Loved it!
It tasted great. A new favorite!
Really very tasty.
We really liked this dish and plan to have it often. I was afraid that the spices would overwhelm it but they turned out to be perfectly balanced. The only thing we thought it lacked was salt, but we add that at the table anyway. We did make a couple of changes in this. The flounder fillets I had to work with were incredibly thin and I was afraid the double breading would overwhelm it. So I skipped dipping it in the egg and the second dredging. The single layer of flour coating turned out to be plenty, but with a thicker fish it would be better with the extra breading and would probably deserve the 5. I also cut way back on the amount of oil I used. I used only 1/4 cup and got it VERY hot before I added the fillets. Cooked in a flash and worked very well.