Crispy and Light Flounder Fillet

Gitta Bixenspanner Gitta Bixenspanner
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With four- and five-course meals throughout these joyful days, it’s a good idea to serve light meals that will satisfy but not overstuff guests.

40m 8
Easy Pescatarian Low Fat Low Carb Gluten Free No Refined Sugar Parve

Contains: Egg

Directions

Prepare the Fish

  1. Preheat oven to 450 degrees Fahrenheit. Rinse the fish with cold water and pat dry.

  2. Place fillets in a glass baking dish or Corningware dish. Pour almond or rice milk over the fish and allow to marinate for a few minutes. Meanwhile, in a small dish, mix mayonnaise, salt, pepper, and paprika.

  3. Spread mayonnaise mixture over tops of the fish. Crush the two cups of cornflakes with your hands (or use cornflake crumbs) and sprinkle over the tops of the fish. Bake for 15 to 20 minutes.

  4. Delicious served hot or at room temperature.

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2 Comments

Rivka Teitelbaum •

The photo looks like the fish is coated on both sides. Are you supposed to coat the top and then flip and coat the bottom?

Goldy G Kosher.com Team •
Reply to Rivka Teitelbaum

I think it just looks that way because of the angle of the photography, but you can certainly coat both sides. The bottom might not stay crispy though.

Batsheva Flagler •

I’m assuming the order of the instructions are off? #4 should be #2?