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Fish fingers with a twist! I first learned how to bread fish at the Hotel St. George in Harrogate. You could serve them with chips and tell them it’s the best fish and chips you can get outside Yorkshire.
Ingredients
- 1 pound flounder fillets
- 1/3 cup all-purpose flour
- 1 cup dry bread crumbs
- 1 tablespoon vegetable bouillon powder
- ¼ cup chopped fresh parsley, or more to taste
- 3 large eggs
- 2 tablespoons sunflower oil, or more as needed
- 1 medium lemon, cut into wedges
Directions
Step 1
Gather all ingredients.
Step 2
Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
Step 3
Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine.
Step 4
Beat eggs with a fork in a third bowl.
Step 5
Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
Step 6
Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side.
Step 7
Drain on a paper towel-lined plate.
Step 8
Serve fillets with parsley and lemon wedges.
Cook’s Notes:
Use plaice instead of flounder if you can. Plaice is nice and soft and not too fishy.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 370 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat3g | 13% |
| Cholesterol200mg | 67% |
| Sodium350mg | 15% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber3g | 10% |
| Total Sugars2g | |
| Protein31g | |
| Vitamin C24mg | 121% |
| Calcium107mg | 8% |
| Iron3mg | 18% |
| Potassium476mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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