- Jewish Learning
These indulgent crispy flounder fillets are baked, not fried, and there is no messy, time-consuming egg dredging step. To keep the mess to a minimum, you can combine the flour and seasonings in a zip-top bag, add the fillets, and toss them right in the bag.
1 pound flounder fillet
1/2 cup flour
1 teaspoon Gefen Paprika
1/2 teaspoons salt
4 tablespoons oil
Mix flour, paprika and salt.
Dot fillets with butter or oil.
Bake at 350 degrees Fahrenheit for 30 minutes or until lightly golden.
Dip fillets into flour mixture. Place onto greased cookie sheet.
Styling and Photography by Tamara Friedman
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