Flounder in Rye Crust

By tommy123400

  • 4 flounder fillets

  • 2-3 tablespoons of rye flour depending on the size of the fillets

  • ½ teaspoon salt

  • ½ teaspoon paprika

  • Freshly ground pepper

  • Optional: 6-7 Sichuan pepper corns, also known as fagara, if you have them.

  • ½ 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

Nutritional Facts

Total Carbohydrate
5 g
Total Fat
9.4 g
Saturated Fat
5.4 g
96.6 mg
460.4 mg
458.8 mg
32.1 g

fish and seafood flounder gluten free omega 3 low carb saute fry