Marinated Fried Fish

Marinated Fried Fish

3
terrylynne 0

"This is a simple and flavorful fish dish."

Ingredients 2 h 25 m {{adjustedServings}} servings 1345 cals

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1345 kcal
  • 67%
  • Fat:
  • 123.5 g
  • 190%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Mix flour, dill weed, and cayenne pepper together on a piece of waxed paper.
  3. Beat egg and water together in a wide bowl.
  4. Heat oil in a large skillet over medium heat.
  5. 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.
  6. Fry flounder in hot oil until the fish flakes easily with a fork, about 5 minutes per side.
Tips & Tricks
Indian Fish Curry

Tasty white fish fillets are baked in a spicy curry sauce.

Jamaican Fried Snapper

See how to make a flavorful fried fish, Jamaica-style.

Footnotes

  • Editor's Note:
  • 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.
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Reviews 3

  1. 4 Ratings

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djf
2/18/2013

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.

RDB
6/4/2014

Really very tasty.

Paul
9/1/2014

It tasted great. A new favorite!