Please enter the email you’re using for this account.
Sometimes keeping things super simple is best. This flounder tastes delicious fresh out of the pan, or room temperature the next day for lunch.
4 flounder fillets, cut into strips
3 eggs
1/3 cup Manischewitz Potato Starch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Gefen Onion Powder
oil
Heat oil in a large frying pan.
In a shallow bowl, combine eggs, potato starch, salt, pepper, and onion powder.
Dip flounder pieces into the egg mixture and add to the hot oil. Fry until golden brown on each side.
Serve flounder with mango salsa (see my tuna recipe)!
How Would You
Rate this recipe?
Please log in to rate
Reviews