THE RECIPE JOURNAL · Main Course
Citrusy Lemon-Pepper Flounder
This light and zesty dish brings together fresh lemon and a hint of pepper to brighten tender flounder fillets. It’s a simple, flavorful meal perfect for a quick weeknight dinner or a special occasion.
FROM THE KITCHEN • Citrusy Lemon-Pepper Flounder
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by crushing the bran cereal in a blender until it turns into fine crumbs. Pour the crumbs into a shallow bowl and stir in the lemon-pepper seasoning.
02
Step 2
Next, heat the oil in a deep skillet over medium heat until it reaches about 350°F (175°C).
03
Step 3
In one bowl, put the flour. In another, whisk together the egg and milk. Take a flounder fillet and coat it lightly with flour, shaking off any extra. Then dip it into the egg mixture, letting any excess drip off before pressing it into the seasoned bran crumbs, making sure both sides are well coated. Lay the breaded fillets on a plate without stacking them. Repeat this for the rest of the fillets.
04
Step 4
When the oil is hot, carefully add the fillets and fry them for about 3 minutes, flipping once halfway through. Once they’re golden and crispy, transfer them to a plate lined with paper towels to drain off any excess oil.
Why you’ll love it
This dish combines bright citrus flavors with a gentle peppery kick, making it light and refreshing. The flounder stays tender and flaky, perfect for a quick and healthy meal. It’s easy to prepare and brings a burst of sunshine to your plate.
How to serve
Pair this fish with a simple green salad or steamed vegetables for a balanced meal. Rice or quinoa also work well to soak up the citrusy sauce. A wedge of lemon on the side adds extra brightness if desired.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a low oven or microwave to avoid drying out the fish. It’s best enjoyed fresh but can be used cold in salads the next day.
