Almond and Parmesan Breaded Flounder
Almond and parmesan breaded flounder pan fried until golden and crisp. It's a gluten free seafood dinner with weeknight range, ready in under 30 minutes.
Ingredients
- ½ cup gluten free flour
- 1 egg
- 1 tablespoon water
- ¾ cup almond flour
- ½ cup Parmigiano-Reggiano
- ½ tsp Italian seasoning
- ½ tsp onion powder
- 2 flounder fillets
- ½ cup avocado oil
- 1 teaspoon sea salt
- Freshly cracked black pepper
For Garnish:
- 1 lemon wedged
Instructions
- Set Up Breading Station: Gather 3 shallow dishes that are big enough to dip the cutlets into.
- Fill one with ½ cup of gluten-free flour.
- Crack an egg into the second dish, and add a tablespoon of water. Whisk to create an egg wash.
- In the third dish, combine ¾ cup almond flour, ½ cup parmigano-reggiano, ½ teaspoon Italian seasoning, ½ teaspoon onion powder, 1 teaspoon sea salt and freshly cracked black pepper to taste.
- Place a resting rack on a baking sheet and set aside.
- To keep from coating your hands in the breading mixture, attempt to keep one hand dry and one hand wet. Meaning, use one hand for the flour and the almond flour, and your other hand for the egg wash.
- Dip your 2 flounder fillets, one at a time, into the flour blend. Coat evenly, making sure to pat off any excess flour.
- Next dip the fillets, one at a time, in the egg wash, coating evenly. Let the extra egg wash drip off while holding the fillet suspended over the egg wash momentarily.
- Finally, coat the fillets in the almond flour mixture.
- Let the fillet sit for 10 minutes. This will help the flours adhere.
- Fry: Heat a ½ cup avocado oil to 350˚F in a large cast iron skillet, making sure the oil comes up no higher than halfway up the side of the pan.
- Depending on size, fry the fillets for 3-5 minutes on each side, or until golden brown and cooked through.
- Remove the fillets to a paper towel to drain off the excess oil. Serve hot with a wedge of lemon.
Notes
Note: The key to safely frying is to get the fillets as close to the oil as possible before placing them in the oil, laying down the side closest to you first so that if the oil splashes, it splashes away from you.