Ina Garten Flounder Recipe
Did you ever try the most delicious flounder recipe ever? Well, the Ina Garten flounder is something that you should definitely try. This dish is a classic favorite among seafood lovers and it needs no introduction.
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Servings: 10 people
Calories: 123kcal
Ingredients
- A squeeze of fresh lemon juice imparting a tangy zing that brightens the palate
- 6-8 cubes of creamy unsalted butter, melting to perfection for a buttery infusion
- 12 ounces of vibrant peppery arugula, acting as a fresh and invigorating bed for the flounder
- A generous sprinkle of Parmesan cheese grating velvety and nutty notes over the dish, elevating it to gourmet heights
- 4 tablespoons of aromatic olive oil lending a delicate richness to the dish
- 2-1/2 cups of bread crumbs toasted to golden perfection, adding a delightful crunch
- A pinch of fragrant black pepper adding a subtle kick and depth of flavor
- 2 cups of all-purpose flour providing a light and crispy coating
- 4-6 eggs beaten to create a luscious egg wash for a golden-brown crust
- A sprinkle of kosher salt enhancing the flavors and bringing out the natural taste of the flounder
- 12 succulent fillets of tender flounder perfect for a seafood feast
Instructions
- Preheat oven to 400°F (204°C). Place a sheet pan on the middle rack of the oven and let it heat up.
- Take a large bowl and combine flour, bread crumbs, salt, and pepper in it. Stir them until everything is evenly mixed together. Make sure that the breadcrumbs are evenly distributed.
- Take a medium-sized bowl and whisk 2 to 3 large eggs in it until smooth and creamy. Beat the eggs properly until they become completely homogenous. Place the flounder on the sheet pan and bake for 12 minutes (until lightly golden brown). Turn them over halfway through baking.
- Heat butter and olive oil in a sauté pan on medium heat. Dip each side of the flounder in the egg mixture (using tongs) and then coat it with the flour-breadcrumbs mix. Keep doing this until all 6 fillets are coated properly with the flour-breadcrumb mix.
- Place the flounder on the sauté pan and fry for 3 to 4 minutes (each side). Make sure that each side is golden brown before you flip them over. Remove the flounder from the sauté pan and place them on a plate lined with paper towels to absorb any excess oil.
- Arrange the flounders on a plate and sprinkle some lemon juice over them for added flavor. Serve with arugula salad and Parmesan cheese shavings, along with a side of freshly made Lemon Vinaigrette.
Notes
- Make sure to pat the flounder dry before adding it to the breadcrumb mix. This will help ensure that your fish cooks evenly.
- When pan-frying the fillets, make sure that the butter is hot before adding in the fish. This will help give you a nice crisp exterior while cooking through quickly.
- Be sure to keep an eye on the flounder while cooking as it can burn easily.
- Make sure to season both sides of the fish before adding it to the egg wash and breadcrumbs mix. This will add more flavor to your dish.
- Once cooked, let the flounder rest on a plate for about five minutes before serving. This will help it retain its moisture and flavor.