Flounder Fillets A Langlaise Recipes

Steps:

• Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
• Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

Steps:

• Sprinkle flounder fillets on both sides with salt and pepper.
• Dip pieces in flour to coat on both sides. Shake off excess. Beat egg with the water. Dip flour-coated pieces in egg to coat well and then in bread crumbs. Pat fillets on both sides with the flat side of a knife to make the crumbs adhere.
• Heat oil in a skillet and add a few fillets in one layer. Cook 1 to 1 1/2 minutes on one side, or until golden brown. Turn and cook about 1 minute on the other side until golden brown.
• As the pieces are cooked, transfer them to a warm platter. Continue cooking, adding a little more oil as necessary, until fillets are cooked on both sides.
• Pour off oil from skillet and add butter. Cook until it is lightly browned. Add lemon juice and pour the sauce over the fish.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray.
• Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets.
• Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets.
• Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.

Steps:

• Place the fillets on a flat surface and sprinkle with salt and pepper.
• Break the egg into a shallow wide dish and add salt, pepper and water. Beat well to blend.
• Spoon the flour onto a flat dish.
• Dip the fillets in the flour. Coat well on all sides, but shake off excess flour.
• Dip the fillets in the egg mixture to coat well on all sides. Drain off excess egg mixture.
• Heat enough oil in a skillet to coat the bottom lightly. Add a few pieces of fish at one time in a single layer without crowding. Let cook about 1 1/2 minutes or until golden brown on one side. Turn the pieces carefully and cook on the second side about one minute or until golden brown. Carefully transfer the pieces to a warm serving platter.
• Continue cooking the fish a few pieces at a time, adding more oil as necessary.
• Wipe the skillet and add the butter. Cook until the butter is melted and starts to brown. Add the lemon juice. Pour the butter over the fish. Sprinkle with parsley and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
• Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
• Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
• Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

Steps:

• Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce.