Egg Batter Pan-Fried Flounder With Green Garlic
Updated April 29, 2024
- Total Time
- About 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds boneless flounder or sole fillets, preferably 4 6-ounce pieces
- Salt and pepper
- 2large eggs
- ½cup milk
- ½cup all-purpose flour for dredging
- Mild olive oil or vegetable oil for frying
- 4tablespoons unsalted butter
- ⅓cup finely chopped green garlic, both white part and tender green stalks
- Juice of ½ lemon
- 3tablespoons chopped flat-leaf parsley
- Lemon wedges
Nutritional analysis per serving (4 servings)
714 calories; 59 grams fat; 15 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 6 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 28 grams protein; 752 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the fish fillets with salt and pepper. Make the egg batter by whisking together the eggs and milk in a shallow bowl, along with a pinch of salt.
- Step 2
Put the flour on a plate. Coat each fillet lightly on both sides, then submerge the fish in the egg batter. (This can be done up to 30 minutes ahead.)
- Step 3
Pour about ¼ inch oil in a wide skillet over medium-high heat. When the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. (Discard remaining batter.) Carefully lay each fillet in the pan and let fry gently until golden, about 2 minutes per side. Remove and blot briefly on paper towels, then transfer to a warmed serving platter.
- Step 4
Pour off any remaining oil and return the pan to the heat. Melt the butter in the pan and add the green garlic, and a little salt and pepper. Let cook without browning for about 1 minute, then add the lemon juice.
- Step 5
Spoon the green garlic butter over the fish. Sprinkle with parsley, garnish with lemon wedges and serve immediately.
Private Notes
Comments
When green garlic isn't available, I would add 1 clove of garlic, thinly sliced to the oil, and let it cook for a few minutes before adding the fish.
A lovely recipe, that in its simplicity, lets the flavor of the fish shine through.
This cooked perfectly, as described. I found cryovac packaged frozen flounder at Whole Foods and dried fillets on paper towels in fridge. Supermarket fish counters often don't have much choice. I used scallions in sauce, but in the future would go with brown butter, capers and lemon. The fish cooking directions are the main thing here.
Gayle, green garlic is young garlic that hasn't fully developed a head yet. I don't recommend sprouting regular garlic, as it will be bitter. Sorry!
My husband I both thought that the egg batter masked the flavor of the fish too much. Perhaps this recipe would be good with a fish that isn't too fresh, or inexpensive frozen fish to give it some more flavor. We had just purchased some great fluke, and in the end, wish we had kept it simple and skipped the egg batter.
For my lactose-intolerant husband, I subbed in unsweetened soy milk and Miyoko’s butter (Sigh. I know). Also added dill from our CSA. It came out delicious and didn’t miss the dairy!
Subbing heavy cream for milk here was the best pan-fry fish decision I’ve ever made. It came out incredibly lemony and rich.
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