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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 Time

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!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 lb
Flounder Fillets
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
as needed
Canola Oil
about 2 cups, for frying

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Nutrition Per Serving

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CALORIES
1312
FAT
116.9 g
PROTEIN
26.5 g
CARBS
46.3 g

Author's Notes

Use any non-self-rising cornmeal.

Cooking Instructions

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Step 1
Cut the Flounder Fillet (1 pound) 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 cup) and Ground Black Pepper (1 teaspoon), Garlic Powder (1 teaspoon), Goya® Sazon con Culantro y Achiote (1 package), and Cayenne Pepper (1/2 teaspoon).
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 (as needed) 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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Nutrition Per Serving
Calories
1312
% Daily Value*
Fat
116.9 g
150%
Saturated Fat
8.9 g
44%
Trans Fat
0.4 g
--
Cholesterol
101.1 mg
34%
Carbohydrates
46.3 g
17%
Fiber
3.6 g
13%
Sugars
0.4 g
--
Protein
26.5 g
53%
Sodium
1849.3 mg
80%
Vitamin D
0.2 µg
1%
Calcium
13.1 mg
1%
Iron
2.3 mg
13%
Potassium
169.9 mg
4%
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