Flounder In Rye Crust Recipe

Name: Flounder In Rye Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Flounder in Rye Crust; 4 flounder fillets; 2-3 tablespoons of rye flour depending on the size of the fillets; 1/2 teaspoon salt; 1/2 teaspoon paprika; Freshly ground pepper; Optional: 6-7 Sichuan pepper corns, also known as fagara, if you have them.; 1/2 cup of milk in a bowl; 1 tablespoon butter and 1 tablespoon oil for pan frying the fish.; 4 teaspoons cider vinegar, optional; For serving: Lemon slices and parsley or dill or other herbs

Servings: persons

Flounder in Rye Crust
4 flounder fillets
2-3 tablespoons of rye flour depending on the size of the fillets
1/2 teaspoon salt
1/2 teaspoon paprika
Freshly ground pepper
Optional: 6-7 Sichuan pepper corns, also known as fagara, if you have them.
1/2 cup of milk in a bowl
1 tablespoon butter and 1 tablespoon oil for pan frying the fish.
4 teaspoons cider vinegar, optional
For serving: Lemon slices and parsley or dill or other herbs

1
Mix the rye flour, salt, paprika and pepper.
2
If you are using the fagara: Crush the fagara in a mortar or grind in a small grinder (coffee or other similar) and sift through a sieve into the flour mixture. (This way the husks of the berries will not get into the flour.)
3
Pour flour mixture into a flat platter.
4
Rinse the fillets and then put them into the milk. Lift out one at a time and lay flat on the flour mixture. Turn over and set aside. Do the same with the other fillets.
5
Heat butter and oil in a pan, preferably large enough to accommodate all 4 fillets at the same time. When butter-oil mixture starts to turn light brown, add fillets to the pan. Cook for 2 minutes on one side, then turn over and cook another 2 minutes on the other side.
6
Arrange on plates or on serving platter. Drizzle a teaspoon of cider vinegar on each fillet. Decorate with lemon slices and parsley or other herbs.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Flounder in Rye Crust, 4 flounder fillets, 2-3 tablespoons of rye flour depending on the size of the fillets, 1/2 teaspoon salt, and more.

Yes, Flounder In Rye Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flounder In Rye Crust

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