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Ingredients1 h 16 m servings 641 cals
Original recipe yields 3 servings (3 4-ounce fillets)
- Place flounder and cayenne pepper sauce in a large resealable plastic bag. Let marinate in the refrigerator, at least 1 hour.
- 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.
Per Serving: 641 calories; 43.1 g fat; 37.7 g carbohydrates; 25.2 g protein; 95 mg cholesterol; 1494 mg sodium. Full nutrition
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