What is the consequence of deep-frying flounder instead of baking or grilling it for weight loss?

Added fats and calories accumulate rapidly, potentially matching the caloric range of a fattier protein.

The nutritional integrity of flounder is highly dependent on the preparation method chosen. When flounder is baked, grilled, steamed, or poached, its naturally low-calorie structure is maintained, making it an ideal staple. However, when preparing it via deep-frying or pan-frying using excessive oil or butter, the fish readily absorbs these added fats. These added calories accumulate quickly, effectively neutralizing the benefit of choosing a lean protein in the first place. The dish can easily enter the same high-calorie bracket as a much larger portion of a naturally fattier protein source, thereby undermining the established caloric deficit.