FollowI grew up in a house that only ever ate fish if it was deep fried or was tuna in a can mixed with mayonnaise and other items on a sandwich. It wasn’t until my late teen years that I was introduced to the concept of baking fish. I fell in love with Flounder and a few other light and delicious fish varieties over the years. I have always missed the crisp coating that came from the deep fried fish of my childhood. After testing out various methods, I finally settled on one that works well for me. It is super easy to create. Although I prefer Flounder, this coating can be used on Tilapia, Perch and any other light fish you may find in your seafood department at the grocery store.
CRUNCHY BAKED FLOUNDER
4 2-3 oz. flounder fillets
½ cup bread crumbs
1 teaspoon Garlic
1 teaspoon Dill
1 teaspoon Smoked Paprika
1 teaspoon Salt
1 egg white, beaten
¼ cup milk
Preheat oven to 400 degrees. Spray baking sheet with nonstick spray. In a small bowl beat egg white and milk together. Set aside. In shallow dish (I often use a pie plate for this) mix together Panko bread crumbs, garlic, dill, paprika and salt. Dip Flounder fillets first in egg wash and then in bread crumb mixture. Place each fillet baking sheet. Bake for 7 minutes at 400 degrees. Turn fish and place back in oven for an additional 3-4 minutes on broil. Serve with slice of lemon and side of your choice.
