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Buffalo Flounder Fillets

Rated as 4.33 out of 5 Stars

"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."
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1 h 16 m servings 641
Original recipe yields 3 servings (3 4-ounce fillets)


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  1. Place flounder and cayenne pepper sauce in a large resealable plastic bag. Let marinate in the refrigerator, at least 1 hour.
  2. 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.
  3. Dip each coated fillet back into the marinade, dredge again in corn flour, and dip in the marinade again. Repeat with remaining fillets.
  4. 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

Per Serving: 641 calories; 43.1 37.7 25.2 95 1494 Full nutrition

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Read all reviews 3
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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 m...

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!

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.