Description
This Fried Flounder Recipe offers a deliciously crispy and golden coating with a seasoned breadcrumb crust, paired perfectly with a tangy homemade tartar sauce. Ideal for a quick and satisfying seafood meal, it brings out the delicate flavors of fresh flounder fillets, fried to perfection in neutral oil for that perfect crunch.
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
Fish 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 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
- Ensure oil temperature stays steady between 360-370°F to prevent soggy or greasy fish.
- Do not overcrowd the pan to maintain oil temperature and crispiness.
- Pat fish dry before seasoning for better breadcrumb adherence.
- The tartar sauce can be prepared ahead and refrigerated for up to 2 days.
- Use a heavy-bottomed pan for even heating during frying.
- Drain the fried fillets on a wire rack instead of paper towels to keep crust crispy.
