Simple New England Fried Fish

4.6
(19)

This simple recipe works best with cod (scrod) and flounder. The product is a fresh, buttery-tasting fillet. Goes so well with french fries or oven fries (chips).

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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
Yield:
4 fillets

Ingredients

  • 2 egg whites

  • 2 tablespoons cool water

  • ¾ cup yellow cornmeal

  • ¾ cup all-purpose flour

  • 1 teaspoon ground black pepper, or to taste

  • 1 ½ cups vegetable oil, or more as needed

  • 4 (6 ounce) fillets flounder

  • 1 pinch salt to taste

Directions

  1. Stir egg whites and water together with a fork in a wide, shallow bowl. Mix cornmeal, flour, and pepper together with a fork on a plate.

  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  3. Dip each flounder fillet into the egg white mixture and press into the cornmeal mixture to coat completely. Gently toss between your hands so any cornmeal that hasn't stuck can fall away. Place fish onto a plate while preparing the rest of the fillets; do not stack.

  4. Carefully put fish into the hot oil and cook until golden brown, 3 to 5 minutes per side. Drain fillets on a plate lined with paper towel; season with salt.

Nutrition Facts (per serving)

1066 Calories
85g Fat
39g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1066
% Daily Value *
Total Fat 85g 108%
Saturated Fat 13g 67%
Cholesterol 81mg 27%
Sodium 167mg 7%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 38g
Vitamin C 3mg 15%
Calcium 38mg 3%
Iron 3mg 17%
Potassium 705mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.