Flounder Recipe

Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Flounder Recipe

Prep:

Cook:

Unknown

Save

Ingredients

1½ pounds flounder fillets

1 egg

1-1¼ cups nut flour

3 TBSP butter

pepper to taste

salt to taste

680 grams flounder fillets

1 egg

100-125 grams nut flour

42 grams butter

pepper to taste

salt to taste

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

IBD-AID P1

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Soy Free

Meal Type

School lunch

Brunch

Salad

Soup

Appetizers

Beverages

Condiments, Sauces & Dips

Desserts

Snacks

Breads

Sides

Dinner

Lunch

Breakfast

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

Instructions

Break the egg into a bowl big enough to hold all the fish, and beat the egg with a fork.
Add the fish and make sure it all gets well coated with the egg.
Melt half the butter in a large, heavy skillet.
Dredge half the fish fillets in flour.
Fry over medium heat.
While the first side is browning, sprinkle the other side with salt and pepper.
Fry until golden brown on both sides and just cooked through.
Set on a plate and keep warm.
Melt the rest of the butter and repeat with the rest of the fish.