This Buffalo-chicken style fish is gluten-free and delicious. It is also good with shrimp. It is great served with the quinoa and black beans recipe by 3LIONCUBS on this site.

Gallery

Recipe Summary

prep:
10 mins
cook:
6 mins
additional:
1 hr
total:
1 hr 16 mins
Servings:
3
Yield:
3 4-ounce fillets
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place flounder and cayenne pepper sauce in a large resealable plastic bag. Let marinate in the refrigerator, at least 1 hour.

    Advertisement
  • Place corn flour in a shallow pan. Remove fillets, reserving marinade in the bag, and carefully dredge in the corn flour one at a time, coating completely and transferring to a plate.

  • Dip each coated fillet back into the marinade, dredge again in corn flour, and dip in the marinade again. Repeat with remaining fillets.

  • Heat butter and olive in a large nonstick skillet over medium-high heat until sizzling. Arrange fillets in the skillet so they are not touching and cook until golden brown, about 3 minutes. Flip fillets carefully with a wide, nonstick spatula and cook until second side is browned, about 3 minutes more. Serve with blue cheese dressing.

Nutrition Facts

641 calories; protein 25.2g 51% DV; carbohydrates 37.7g 12% DV; fat 43.1g 66% DV; cholesterol 95.1mg 32% DV; sodium 1494.2mg 60% DV. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2016
I absolutely loved the flavor of these but I did have some trouble with this recipe as written. I fry fish often in the summer months when the catfish are biting so frying fish is not new to me. However, I have never fried my fish in corn flour so I'm not sure if that was the problem (love the flavor that added by the way), if there is just too much breading going on, or if it was the butter/oil combo but I had trouble getting the breading to stick. I made sure that the first side was nice and brown before I ever tried to flip but I still lost most of the breading. The bottom layer that is down in the butter browns but the layer next to the fish stays wet and crumbly. I will make this again because the flavor was great but when I do, I will only bread them one time and I will use only oil to fry them in. Oil needs to be to that bubbling smoking point when you first drop something in to fry. Doing so not only creates that crusty seal that adheres your breading but it also keeps the fish from getting "drowned" in oil. Once it is drowned it is nearly impossible to get that crisp all the way through. I liked the flavor the butter added but it hindered me from getting the oil to that smoke point that was needed and I think that is where the problem came in. If you enjoy the buffalo flavor then you should really give this one a try and maybe you'll have better luck with the breading staying on than I did. Read More
(9)
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/16/2016
I absolutely loved the flavor of these but I did have some trouble with this recipe as written. I fry fish often in the summer months when the catfish are biting so frying fish is not new to me. However, I have never fried my fish in corn flour so I'm not sure if that was the problem (love the flavor that added by the way), if there is just too much breading going on, or if it was the butter/oil combo but I had trouble getting the breading to stick. I made sure that the first side was nice and brown before I ever tried to flip but I still lost most of the breading. The bottom layer that is down in the butter browns but the layer next to the fish stays wet and crumbly. I will make this again because the flavor was great but when I do, I will only bread them one time and I will use only oil to fry them in. Oil needs to be to that bubbling smoking point when you first drop something in to fry. Doing so not only creates that crusty seal that adheres your breading but it also keeps the fish from getting "drowned" in oil. Once it is drowned it is nearly impossible to get that crisp all the way through. I liked the flavor the butter added but it hindered me from getting the oil to that smoke point that was needed and I think that is where the problem came in. If you enjoy the buffalo flavor then you should really give this one a try and maybe you'll have better luck with the breading staying on than I did. Read More
(9)
Rating: 5 stars
10/16/2018
I made this and we ate it so fast I forgot to take a picture. To lighten up the calories, we baked the fish with no extra oil or fat. Very Good! Read More
(2)
Rating: 5 stars
07/19/2019
This recipe exceeded my expectations! I applied two coats of marinade/corn flour ending with corn flour and had no trouble at all. They were crispy and delicious. Read More
Advertisement
Rating: 5 stars
06/08/2020
Excellent! I modified it to use rye bread crumbs - because that's what I had. It came out wonderfully - and very spicy. Read More
Rating: 5 stars
10/23/2020
I was leery at first, but we really enjoyed it. I added seasoning to white flour because I was out of corn flour. I’ll try almond flour next time. Read More
Rating: 5 stars
09/19/2020
Very good! Made it with a side Caesar and can’t wait to make it again, thank you! Read More
Advertisement
Advertisement