If you’ve been on the lookout for a dish that perfectly balances crispy, flaky seafood with a tangy, creamy dip, then you absolutely have to try this Fried Flounder with Homemade Tartar Sauce Recipe. This meal brings the ocean’s freshest flavors right to your kitchen, featuring lightly breaded, golden-brown flounder fillets paired with a vibrant tartar sauce that elevates every bite. The harmony of crunchy exterior and tender fish, combined with the zesty homemade tartar sauce, makes this recipe a guaranteed crowd-pleaser for any gathering or family dinner.
Ingredients You’ll Need
This recipe shines because of its simplicity and the essential quality of each ingredient. Every item on this list plays a crucial role, whether it’s building the crispy coating on the fish, adding fresh herbal notes, or creating the perfect tangy tartar sauce that brings it all together.
- Plain bread crumbs (2 cups / 200g): The base for the crispy coating, these provide the perfect crunch.
- Minced flat-leaf Italian parsley (1/4 cup): Adds a fresh, vibrant note that brightens up the coating.
- Dried oregano (1 1/2 teaspoons): Infuses the breadcrumbs with subtle, warm herbal flavor.
- Garlic powder (1/4 teaspoon): Brings a gentle garlicky essence to the crust.
- Fine sea salt (1 teaspoon): Enhances all flavors effortlessly.
- Black pepper (1/2 teaspoon): Adds mild heat and depth.
- Flounder fillets (1 1/2 pounds / 680g): The star of the dish—fresh, flaky, and delicate.
- Salt and pepper (to taste): For seasoning the fish itself to develop flavor inside and out.
- Neutral oil (enough to fill the pan 1/2-inch deep): Ideal for frying without overpowering the fish’s natural taste.
- Flour (1/2 cup / 65g): Used for dredging to help the coating stick perfectly.
- Beaten eggs (3 large): Acts as the binding agent for breadcrumbs to adhere nicely.
- Mayonnaise (1 cup / 240g): The creamy base of the homemade tartar sauce.
- Fresh lemon juice (1 1/2 tablespoons / 23g): Adds bright acidity to the sauce.
- Capers (2 tablespoons / 18g): Mashed into a paste, they deliver a briny punch in the tartar sauce.
- Relish (1/4 cup / 60g): Adds a sweet crunch and texture to the sauce.
- Dijon mustard (1 teaspoon): Provides a subtle tangy heat in the tartar sauce.
- Tabasco (5 drops or to taste): Offers a gentle kick, customizable to your liking.
- Salt and pepper (to taste): Essential for balancing and perfecting the tartar sauce flavor.
How to Make Fried Flounder with Homemade Tartar Sauce Recipe
Step 1: Prepare the Seasoned Breadcrumbs
Start by combining the plain bread crumbs, minced parsley, dried oregano, garlic powder, sea salt, and black pepper in a bowl. Mix everything thoroughly—this seasoned breadcrumb blend is what gives your flounder an unforgettable crunch and herbaceous flavor.
Step 2: Season and Prep the Fish
Pat your flounder fillets dry with paper towels to remove any excess moisture—this step is crucial for the coating to stick properly. Then, season both sides generously with salt and pepper to bring out the natural taste of the fish.
Step 3: Dredge the Fillets
Set up a dredging station by arranging three shallow dishes: one with flour, one with beaten eggs, and one with your seasoned breadcrumb mixture. Dredge each fillet by first coating it in the flour—shake off the excess—then dip it into the eggs, and finally press it firmly into the breadcrumbs to ensure full coverage. Place the coated fillets on a parchment-lined baking sheet and get ready to fry.
Step 4: Heat the Oil
Fill a heavy pan with neutral oil until it’s about half an inch deep. Heat the oil to 360 to 370 degrees Fahrenheit (182 to 188 degrees Celsius) and keep a close eye on the temperature with a thermometer for the best frying results. The right temperature ensures a crispy exterior without greasiness.
Step 5: Fry the Flounder
Carefully add the breaded fillets to the hot oil in batches, taking care not to overcrowd the pan. Fry each side for about 3 to 4 minutes or until the fillets turn a beautiful golden brown. When done, transfer the fillets to a wire rack or a plate lined with paper towels to drain any excess oil and maintain that perfect crispness.
Step 6: Make the Homemade Tartar Sauce
While the fish cooks, prepare the homemade tartar sauce by mixing mayonnaise, lemon juice, mashed capers, relish, Dijon mustard, and Tabasco in a bowl. Season with salt and pepper to taste. This sauce adds that tangy, creamy richness that contrasts so beautifully with the fried flounder.
Step 7: Serve
Arrange the golden fried flounder on a serving platter and bring the whole dish together by adding a generous dollop of homemade tartar sauce alongside fresh lemon wedges. Serve immediately to enjoy the crispy texture at its best!
How to Serve Fried Flounder with Homemade Tartar Sauce Recipe
Garnishes
A simple squeeze of fresh lemon juice over the fried flounder lifts the flavors instantly and adds a zesty brightness. For a pretty plate, sprinkle more fresh chopped parsley or a few thinly sliced green onions. These little details make the dish feel special and inviting.
Side Dishes
Fried flounder with homemade tartar sauce pairs perfectly with classic sides like crispy French fries, coleslaw, or a fresh green salad. You can also serve it alongside sautéed vegetables or creamy mashed potatoes for a hearty, comforting meal that everyone will love.
Creative Ways to Present
For a fun twist, try serving the fried flounder in warm tortillas with shredded lettuce, a drizzle of tartar sauce, and some avocado slices for a fish taco vibe. Or layer the fillets on a bed of seasoned rice or quinoa and drizzle with extra tartar sauce for a colorful, restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store fried flounder fillets in an airtight container in the refrigerator. They’ll keep well for up to two days while maintaining decent crispness, especially if you place them on a paper towel-lined plate.
Freezing
While fresh is ideal, you can freeze the cooked flounder for up to a month. Lay the fillets flat in an airtight container or freezer bag to avoid sogginess. Keep in mind that freezing may slightly reduce the crisp texture once reheated.
Reheating
To bring back the crispy texture, reheat leftover fried flounder in an oven or air fryer at 350°F (175°C) for about 10 minutes, flipping halfway. Avoid microwaving, as it can make the crust soggy and the fish rubbery.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While flounder’s delicate texture works beautifully, other mild white fish such as cod, sole, or tilapia can be substituted with similar results.
Is it possible to bake the flounder instead of frying?
Yes, you can bake the breaded fillets at 425°F (220°C) for about 12-15 minutes, flipping halfway through. While baking reduces some crunchiness, it’s a lighter, healthier alternative.
How long does the homemade tartar sauce keep in the fridge?
Stored in an airtight container, homemade tartar sauce stays fresh and tasty for up to one week. Just give it a quick stir before serving.
Do I have to use neutral oil for frying?
Using a neutral oil like vegetable or canola oil is best because they have a high smoke point and won’t impart strong flavors, allowing the fish and seasoning to shine.
Can I prepare the tartar sauce ahead of time?
Definitely! The tartar sauce actually tastes better when it has a few hours to meld in the fridge, making it an easy make-ahead component for this recipe.
Final Thoughts
This Fried Flounder with Homemade Tartar Sauce Recipe has become one of my all-time favorites because it’s straightforward to make yet impressively delicious. The crispy coating, tender fish, and zesty homemade tartar sauce come together in a way that feels both indulgent and fresh. I genuinely can’t wait for you to try it and share that joy with friends or family. Trust me, once you make this, it will be a staple you reach for again and again.
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Fried Flounder with Homemade Tartar Sauce Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Fried Flounder recipe features crispy, golden-breaded flounder fillets fried to perfection and served with a tangy homemade tartar sauce. The flounder is coated with a flavorful mixture of breadcrumbs, parsley, and herbs, then dredged in flour and eggs before frying in hot oil. Ready in just 35 minutes, this dish offers a delicious and classic seafood experience suitable for a quick family meal or special occasion.
Ingredients
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
Flounder and Coating
- 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
Tartar Sauce
- 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
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 this mixture aside for coating the fish.
- Season and Prep the Fish: Pat the flounder fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper to enhance the flavor.
- Dredge the Fillets: Set up a dredging station with three shallow dishes: one containing flour, one with the beaten eggs, and one with the seasoned breadcrumbs. Coat each fillet first by lightly dredging in flour, shaking off the excess, then dipping into the egg wash, and finally pressing into the seasoned breadcrumbs to coat thoroughly. Place the coated fillets on a parchment-lined baking sheet until ready to fry.
- Heat the Oil: Pour neutral oil into a heavy-bottomed pan to a depth of about 1/2 inch. Heat the oil over medium-high heat to reach 360-370°F (182-188°C), using a thermometer for accuracy.
- Fry the Flounder: Fry the coated fillets in batches to avoid overcrowding the pan. Carefully add each piece to the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through. Once fried, transfer the fillets to a wire rack or a plate lined with paper towels to drain any excess oil.
- Make the Tartar Sauce (Optional): While frying the fish, prepare the tartar sauce by combining mayonnaise, fresh lemon juice, mashed capers, relish, Dijon mustard, and Tabasco in a bowl. Season with salt and pepper to taste and mix well. Serve this sauce alongside the fried flounder or with lemon wedges for added zest.
- Serve: Arrange the fried flounder on a serving platter and serve immediately with the homemade tartar sauce and fresh lemon wedges for a complete and delicious meal.
Notes
- Ensure the oil temperature is maintained around 360-370°F for crispy, non-greasy coating.
- Do not overcrowd the frying pan to prevent oil temperature from dropping.
- Pat the fillets dry to promote better adhesion of the coating.
- Leftover fried flounder can be reheated in an air fryer or oven to retain crispiness.
- The tartar sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Frying
- Cuisine: American
