Flounder Meuniere for 4
Yield
4 servingsPrep
20 minCook
8 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
flounder fish fillets
4 pieces |
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| ¼ | cup |
milk
|
|
| ⅓ | cup |
vegetable oil
|
|
| 4 | tablespoons |
margarine
divided |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
flounder fish fillets
4 pieces |
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 59 | ml |
milk
|
|
| 79 | ml |
vegetable oil
|
|
| 6E+1 | ml |
margarine
divided |
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
parsley leaves
chopped |
*
|
Directions
Pat fillet dry with paper towels.
Mix flour, salt and pepper.
Dip fish into milk and then coat with flour mixture.
Heat oil and 2 tablespoons of margerine in large skillet over medium heat until hot.
Cook fillets 6 to 8 minutes until golden brown, turning once during cooking.
Remove fish and keep warm.
Drain oil from skillet and add remaining margerine.
Melt margerine over low heat until it just begins to brown, add lemon juice and immediately pour over fish.
Sprinkle with chopped parsely.
