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Crispy Flounder with Tomato Salsa

  • Servings: 4
  • Course: Main Dish

Looking to serve more fish for family dinners? Check out this recipe: A crispy cornmeal coating brings a refreshing contrast to tender flounder fillets. Baked on a parchment paper-lined baking sheet, the coating on the fish turns crunchy and golden. In the meantime, the fresh-tasting tomato-lime salsa chills. To serve, the crispy fish slides off the parchment onto individual plates where the salsa is spooned over the top.

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  • Nonstick cooking spray
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 4- to 6-ounce flounder fillets, patted dry
  • 1 pint cherry tomatoes, chopped
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon finely shredded lime peel
  • 1 tablespoon lime juice
  • Parchment paper


Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly coat the paper with nonstick spray; set aside.

Step 2

Place the flour, egg, and cornmeal in separate shallow dishes. Season both the flour and the cornmeal with salt and pepper. One at a time, dredge the flounder fillets in the flour, then in the egg, then in the cornmeal to coat. Arrange fish on prepared baking sheet and chill while preparing the salsa.

Step 3

In a medium bowl, stir together the tomatoes, red onion, lime peel, and lime juice. Season to taste with additional salt and pepper.

Step 4

Remove fish from the refrigerator and lightly coat with cooking spray. Bake for 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve fish with salsa.

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