Can I use other types of fish for this recipe?

Absolutely. While flounder is especially delicate and mild, this method works wonderfully with tilapia, cod, or even thinly sliced halibut. Adjust cooking times based on the thickness of your fillets.

Do I need a deep fryer for frying flounder?

No deep fryer required! A heavy skillet with about a half-inch of oil does the trick beautifully. Just make sure the oil is hot enough for proper crisping.

How can I keep the breading from falling off the fish?

Proper dredging is crucial. Start with dry, seasoned fish, then make sure each fillet is thoroughly coated in flour, egg, and breadcrumbs. Extra pressing into the breadcrumbs helps, and only handle the fillets gently when frying and flipping.

Is the tartar sauce necessary?

Not at all, though it does add a creamy, tangy touch that’s hard to beat. Lemon wedges alone bring plenty of brightness, but you might also enjoy a drizzle of hot sauce or a sprinkle of vinegar if you want something different.

Fried Flounder Recipe

Name: Fried Flounder Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups (200g) plain bread crumbs; 1/4 cup minced flat-leaf Italian parsley; 1 1/2 teaspoons dried oregano; 1/4 teaspoon garlic powder; 1 teaspoon fine sea salt; 1/2 teaspoon black pepper; 1 1/2 pounds (680g) flounder fillets; Salt and pepper to taste; Neutral oil (enough to fill the pan 1/2-inch high); 1/2 cup (65g) flour (for dredging only); 3 large eggs, beaten; 1 cup (240g) mayonnaise; 1 1/2 tablespoons (23g) fresh lemon juice; 2 tablespoons (18g) capers, drained, rinsed, and mashed into a paste; 1/4 cup (60g) relish; 1 teaspoon Dijon mustard; 5 drops Tabasco or to taste; Salt and pepper to taste

Description

Crispy, golden Fried Flounder features tender fillets coated in a seasoned breadcrumb mixture and shallow-fried to perfection. This easy and delicious recipe pairs beautifully with homemade tartar sauce or a squeeze of fresh lemon, making it perfect for a simple weeknight meal or a special gathering.

Ingredients

Units Scale

For the Seasoned Breadcrumbs

2 cups (200g) plain bread crumbs
1/4 cup minced flat-leaf Italian parsley
1 1/2 teaspoons dried oregano
1/4 teaspoon garlic powder
1 teaspoon fine sea salt
1/2 teaspoon black pepper

For the Flounder

1 1/2 pounds (680g) flounder fillets
Salt and pepper to taste
Neutral oil (enough to fill the pan 1/2-inch high)
1/2 cup (65g) flour (for dredging only)
3 large eggs, beaten

For the Tartar Sauce (Optional)

1 cup (240g) mayonnaise
1 1/2 tablespoons (23g) fresh lemon juice
2 tablespoons (18g) capers, drained, rinsed, and mashed into a paste
1/4 cup (60g) relish
1 teaspoon Dijon mustard
5 drops Tabasco or to taste
Salt and pepper to taste

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Instructions

Prepare the Seasoned Breadcrumbs: In a medium mixing bowl, combine the plain bread crumbs, minced parsley, dried oregano, garlic powder, sea salt, and black pepper. Mix thoroughly and set aside for coating the fish.
Season and Prep the Fish: Pat the flounder fillets dry with paper towels. Season both sides with salt and pepper to taste to ensure maximum flavor once fried.
Dredge the Fillets: Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with the seasoned breadcrumbs. Dredge each fillet first in flour (shaking off excess), then dip in the egg wash, and finally coat well with the seasoned breadcrumbs. Place coated fillets on a parchment-lined baking sheet until ready to fry.
Heat the Oil: Pour neutral oil into a heavy pan to create a 1/2-inch depth. Heat oil to 360-370°F (182-188°C), monitoring the temperature with a thermometer for best results.
Fry the Flounder: Working in batches to avoid crowding the pan, carefully add coated fillets to the hot oil. Fry each piece for about 3-4 minutes per side, or until golden brown and cooked through. Transfer cooked fillets to a wire rack or a plate lined with paper towels to drain excess oil.
Make the Tartar Sauce (Optional): While the fish is frying, mix mayonnaise, lemon juice, capers paste, relish, Dijon mustard, and Tabasco in a bowl. Season with salt and pepper to taste. Serve alongside the fried flounder or with lemon wedges.
Serve: Arrange fried flounder on a platter and serve immediately with homemade tartar sauce and fresh lemon wedges.

Notes

Flounder can be substituted with similar thin white fish fillets like sole or tilapia.
For extra crispiness, let the breaded fillets rest for a few minutes before frying.
Ensure oil is at the right temperature to prevent soggy or greasy fish.
The tartar sauce is a delicious optional pairing but may be omitted if preferred.
Serve immediately for best texture and flavor.
Leftovers can be reheated in the oven to retain crispiness.

Nutrition

Serving Size: 1/6 of recipe (approx. 180g including fish and optional tartar sauce)
Calories: 390
Sugar: 2g
Sodium: 930mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 22g
Cholesterol: 112mg