Best Ever Fried Flounder
This recipe delivers perfectly crisp and golden fried flounder that melts in your mouth. Achieve restaurant-quality results at home with this surprisingly easy recipe that's sure to become a family favorite. The double-dredging technique ensures a super crispy crust every time.
Equipment
- Shallow dishes
- Whisk
- Large skillet (preferably cast iron)
- Slotted spatula
- Wire rack
- Paper towels
- Thermometer (optional)
Ingredients
- 4 flounder fillets 6-8 ounces each
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 large egg
- ¼ cup milk or buttermilk
- ½ cup yellow cornmeal optional
- 1 cup vegetable oil, canola oil, or peanut oil
- Lemon wedges, for serving
- Tartar sauce, for serving optional
Instructions
- Pat the flounder fillets dry with paper towels.
- Season both sides of the flounder fillets with salt and pepper.
- In a shallow dish, whisk together the flour, salt, pepper, garlic powder, and paprika. Add cornmeal if using.
- In another shallow dish, whisk together the egg and milk (or buttermilk).
- Dredge each flounder fillet in the flour mixture, coating evenly.
- Dip the fillet into the egg wash, allowing excess to drip off.
- Dredge the fillet again in the flour mixture, ensuring a thorough coating.
- Pour the oil into a large skillet (about 1/4 inch deep) and heat over medium-high heat until it shimmers and a small piece of bread sizzles immediately (around 350°F or 175°C).
- Carefully place the breaded flounder fillets into the hot oil, being careful not to overcrowd the pan.
- Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C).
- Use a slotted spatula to remove the flounder from the skillet and place it on a wire rack lined with paper towels to drain excess oil.
- Serve immediately with lemon wedges and tartar sauce, if desired.
Notes
Use fresh flounder for the best flavor. Don't overcrowd the pan to maintain oil temperature. Experiment with different coatings like panko breadcrumbs. Season generously with salt and pepper, and consider adding a pinch of cayenne pepper for heat. Allowing the flounder to sit at room temperature for about 15 minutes before breading helps it to cook more evenly. For a healthier option, consider baking or grilling the flounder. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispness.