This Buffalo-chicken style fish is gluten-free and delicious. It is also good with shrimp. It is great served with the quinoa and black beans recipe by 3LIONCUBS on this site.
Preparation Time
10 mins
Cooking Time
6 mins
Total Time
16 mins
Calories
641 Calories
Recipe Instructions
Step 1
Place flounder and cayenne pepper sauce in a large resealable plastic bag. Let marinate in the refrigerator, at least 1 hour.
Step 2
Place corn flour in a shallow pan. Remove fillets, reserving marinade in the bag, and carefully dredge in the corn flour one at a time, coating completely and transferring to a plate.
Step 3
Dip each coated fillet back into the marinade, dredge again in corn flour, and dip in the marinade again. Repeat with remaining fillets.
Step 4
Heat butter and olive in a large nonstick skillet over medium-high heat until sizzling. Arrange fillets in the skillet so they are not touching and cook until golden brown, about 3 minutes. Flip fillets carefully with a wide, nonstick spatula and cook until second side is browned, about 3 minutes more. Serve with blue cheese dressing.
Ingredients
3 tablespoons butter
1 cup corn flour
3 tablespoons extra-virgin olive oil
3 (4 ounce) flounder fillets
½ cup cayenne pepper sauce (such as Frank's® RedHot®)
