Broiled Flounder Fillets
Submitted by caroleann
Crispy breadcrumb-crusted broiled flounder fillets served with a warm beer cheese sauce spiked with paprika, dry mustard, and Worcestershire. Pub-style seafood dinner in 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
8 minREADY
30 minBroiled fish meets beer cheese, and honestly, what took so long?
Flounder fillets get brushed with olive oil and rolled in breadcrumbs, then broiled just 4 minutes per side until the coating is crisp and the fish flakes at the touch of a fork.
The real draw is the sauce: diced American cheese melted slowly with beer, paprika, dry mustard, and Worcestershire until smooth and velvety.
Serve the golden fillets on a platter with lemon wedges and that warm cheese sauce on the side for dipping.
Pro Tips
- Use a light lager or pilsner for the cheese sauce. Hoppy IPAs can turn bitter when reduced with cheese.
- Stir the cheese sauce over low heat and be patient. High heat will make the cheese grainy and stringy instead of smooth.
- Press the breadcrumbs firmly onto the oiled fillets so they stick during broiling. Loose crumbs will fall off and burn on the pan.
- American cheese melts more smoothly than aged cheeses because of its emulsifiers. It’s the right call here for a silky sauce.
Ingredients
Directions
Cut fish in serving pieces.
Brush on both sides with olive oil.
Roll in bread crumbs.
Broil about 4 minutes on each side or until fish flakes.
In meantime, combine cheese, paprika, mustard, Worcestershire sauce and beer.
Cook over low heat, stirring occasionally until cheese melts.
Whip smooth.
Arrange fillets on platter, garnish with lemon wedges, then pour sauce into serving dish.
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