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
Scale
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
