Escalope-Style Flounder Recipe
Prep Time:
5 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 4 flounder filets
  • 1 ½ teaspoons salt, divided
  • 1 ½ teaspoons pepper, divided
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1 teaspoon Maldon salt
  • 1 ½ cups vegetable oil, for frying
  • 1 small yellow onion, sliced
  • ¼ cup extra-virgin olive oil
  • Juice from ½ lemon
  • 3 cups arugula
  • 1 avocado, sliced
  • 1 teaspoon chili flakes
Directions
  1. Prepare 3 dredging stations for the fish. In one bowl, whisk together 1 teaspoon salt, 1 teaspoon pepper, and the flour. In another bowl, beat the eggs, and put the breadcrumbs in a third bowl. Pat fish completely dry.
  2. First dredge the fish in flour, then coat completely in egg. Once coated in egg, press into the breadcrumbs, coating on either side. Set aside.
  3. In a deep skillet, heat oil over medium heat. Oil should cover the bottom of the skillet generously; adjust the amount as needed. Once hot, add the breaded fish. Fish should sizzle immediately.
  4. Cook fish on either side until crispy and golden brown, about 3 to 4 minutes per side. Carefully remove the fish from the oil and place on a wire rack to drain. Sprinkle with Maldon.
  5. To make the salad, first combine the sliced onions, olive oil, lemon juice, remaining salt, and remaining pepper in a small bowl. In another bowl, combine the arugula and avocado. Pour the dressing on top and toss to combine.
  6. Divide salad into 4 portions and serve alongside breaded flounder. Sprinkle with chili flakes to serve.