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    You are in: Home / Recipes / Flounder Fillets With Panko Bread Crumbs Recipe
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    Flounder Fillets With Panko Bread Crumbs

    Average Rating:

    3 Total Reviews

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    • on April 03, 2011

      Nice crispy coating with great flavor due to the panko and good mix of seasonings. Like one of the other reviewers, I dipped the fish in an egg wash so that the coating would stick. For the sauce, I may have had the heat too high because the lemon juice immediately evaporated. So I just spooned the pan drippings over the fish, which was good because it was well infused with lemon flavor.

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    • on August 02, 2009

      This was very tasty and flavorful thanks to the panko and the thyme. ;) Rather then flounder I used tillapia instead. I made a couple modifications to this recipe that I feel didn't stray far from the recipe that I recommend. I used one large egg and beat it to make a egg wash to dip the fish in prior to the panko crumbs. I tried doing it without and the panko did not stick much at all. Also...a 1/4 cup of panko crumbs were not enough to cover all of my fish and I would recommend using 1/4 to 1/2 of crumbs. I definately will make this recipe again!! Thank you for sharing!

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    • on March 22, 2008

      Very nice; served for Good Friday Fish dish. Just can't go wrong with Panko.

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    Nutritional Facts for Flounder Fillets With Panko Bread Crumbs

    Serving Size: 1 (213 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 320.3
     
    Calories from Fat 190
    59%
    Total Fat 21.1 g
    32%
    Saturated Fat 7.1 g
    35%
    Cholesterol 118.1 mg
    39%
    Sodium 662.7 mg
    27%
    Total Carbohydrate 5.1 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.1 g
    4%
    Protein 27.7 g
    55%

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