RECIPE
8 INGREDIENTS6 STEPS10MIN

Flounder Nuggets

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Flounder can be prepared in thousands of ways, but it has not gotten any easier with these flounder nuggets. You can prepare these in a snap and serve it for any occasion.

10MIN

Total Cooking Time

8

Ingredients
Cooking with Tovia
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1 lb
Boneless Flounder
1 1/2 cups
Cornmeal
1 tsp
Garlic Powder
1 pckg
Goya® Sazon con Culantro y Achiote
1/2 tsp
Cayenne Pepper
1
Egg , beaten
2 cups
Canola Oil
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Directions

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Step 1
Cut the Boneless Flounder (1 lb) into at least 1 1/2 inch pieces.
Step 2
Then combine the Egg (1) and flounder in a bowl.
Step 3
In a ziplock bag combine the Cornmeal (1 1/2 cups) and Ground Black Pepper (1 tsp) , Garlic Powder (1 tsp) , Goya® Sazon con Culantro y Achiote (1 pckg) , and Cayenne Pepper (1/2 tsp) .
Step 4
Remove fish from the egg allowing the excess egg to drip off, then dredge all of the fish in the cornmeal. Remove from the cornmeal shaking off all the excess cornmeal.
Step 5
Heat the Canola Oil (2 cups) in a deep pot or a deep frying and heat oil until it’s about 355 degree F (180 degrees C).
Step 6
Fry the fish nuggets for 3 to 4 minutes or until the fish floats to the top of the oil. Remove from the oil and place on a pan lined with paper towels to allow the fish to drain.

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