Breaded Flounder Fillets Recipe
Breaded Flounder Fillets Recipe photo by Taste of Home
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Breaded Flounder Fillets Recipe

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I use flounder in this recipe, but any fish fillets can be prepared with this tasty coating. It's quick and easy when time is short. -Michelle Smith of Sykesville, Maryland
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 egg whites
  • 1/4 cup fat-free milk
  • 4 flounder fillets (6 ounces each)
  • 1 tablespoon grated Parmesan cheese

Nutritional Facts

1 piece: 236 calories, 3g fat (1g saturated fat), 83mg cholesterol, 789mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1 starch.


  1. In a shallow bowl, combine the flour, cornmeal, salt, paprika and pepper. In another shallow bowl, beat egg whites and milk. Coat fish with cornmeal mixture, then dip into egg white mixture. Coat fish again in cornmeal mixture.
  2. In a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray, arrange fish in a single layer. Sprinkle with cheese.
  3. Bake, uncovered, at 425° for 8-10 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Breaded Flounder Fillets in Light & Tasty June/July 2004, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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BettySkog User ID: 6060161 228195
Reviewed Jun. 19, 2015

"My husband and I found this bland. I didn't care for the breading. I wouldn't make it again."

shecooksalot User ID: 5888460 57572
Reviewed Mar. 8, 2014

"I did like how this recipe gave a healthier way to make fried style fish, but, in my opinion, the breading did not taste very good. I would have rather have skipped the breading and just baked the fish plain."

Docsbob User ID: 7105238 92348
Reviewed Jan. 16, 2014

"We LOVE this recipe. It is NOT fried fish so you can't be expecting that taste. However, as a healthier baked alternative it gets nice & crispy. I use either flounder or tilapia. I do have to make sure the fillets are well thawed and dried or the outside gets too mushy for my liking."

swedishmomE User ID: 6430568 139329
Reviewed Mar. 1, 2013

"I thought this was awful! The consistency of the "breading" on the fish was just odd and I think the recipe calls for too much paprika. I will NOT make this one again!"

PrincessO User ID: 4614171 92860
Reviewed Jan. 23, 2010

"i normally saute the flounder in veg oil but tried this in an iron skillet and thought it was pretty good."

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