Rating: 4.6 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

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

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  • 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; carbohydrates 37.7g; fat 43.1g; cholesterol 95.1mg; sodium 1494.2mg. Full Nutrition
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