Fried Flounder
User Reviews
5
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Prep Time
10 mins
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Additional Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
537 kcal
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Course
Main Course
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Cuisine
Italian
Fried Flounder
Description
This Fried Flounder recipe starts with mixing seasoned breadcrumbs made from plain bread crumbs combined with minced Italian parsley, dried oregano, garlic powder, fine sea salt, and black pepper. Fresh flounder fillets are patted dry, seasoned, then dredged first in flour, followed by beaten eggs, and then coated thoroughly with the seasoned breadcrumbs.
The fillets are pan-fried in about half an inch of hot oil heated to 360-370°F. Each fillet fries for about 3-4 minutes per side until golden brown and cooked through, resulting in a crisp crust with moist, flaky fish inside. The fried pieces are drained on wire racks or paper towels to maintain crispness.
Serving suggestions include fresh lemon wedges and an optional tartar sauce made with mayonnaise, lemon juice, capers, relish, Dijon mustard, Tabasco, salt, and pepper for added flavor contrast.
Notes advise that fillets can be cut into smaller portions if desired. To keep multiple batches warm, place fried fish in a low oven at 170°F. Leftover fried flounder can be refrigerated and is best consumed within three days.
Ingredients
For the seasoned breadcrumbs
- 2 cups (200g) bread crumbs plain
- 1/4 cup Italian flat-leaf parsley minced
- 1 1/2 teaspoons oregano dried
- 1/4 teaspoon garlic powder
- 1 teaspoon salt fine sea salt
- 1/2 teaspoon black pepper
For the flounder
- 1 1/2 pounds (680g) flounder fillet see notes below
- salt to taste
- black pepper to taste
- neutral oil enough to fill the pan a 1/2-inch high
- 1/2 cup (65g) flour for dredging only
- 3 large egg beaten
For the tartar sauce (optional)
- 1 cup (240g) mayonnaise
- 1 1/2 tablespoons (23g) lemon juice fresh
- 2 tablespoons (18g) capers drained, rinsed, and mashed into a paste
- 1/4 cup (60g) relish
- 1 teaspoon Dijon mustard
- 5 drops Tabasco sauce or to taste
- salt to taste
- black pepper to taste
Instructions
For the seasoned breadcrumbs
- Mix all of the breadcrumb ingredients together and set aside.
For the flounder
- Fill a heavy pan to a 1/2-inch high with olive or vegetable oil. Heat oil to 360-370f.
- Dry off the fish fillets with paper towels and season with salt and pepper on both sides.
- Dredge a flounder fillet into the flour and shake off the excess. Place the floured fillet into the egg mixture and coat well on both sides. Finally, place the fillet into the breadcrumbs making sure to coat well on both sides. Set the fillet onto a parchment paper-lined baking sheet. Repeat the process for the remaining flounder.
- Once the oil reaches the proper frying temp, begin frying the fish until golden and cooked through (about 3-4 minutes per side). Set the fried flounder onto a wire rack or paper towel-lined plates. Note: Do not crowd the pan. Work in batches. Serve with lemon wedges and/or tartar sauce.
For the tartar sauce (optional)
- Mix together all of the tartar sauce ingredients then season to taste with salt and pepper if required.
Notes
- The recipe works with 4 large fillets but they can be cut smaller to suit serving needs.
- Keep cooked fillets warm on a baking sheet in a 170°F oven when frying multiple batches.
- Fried flounder can be refrigerated and is best eaten within 3 days for quality and safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 38.1g | 76% |
| Fat | 23.6g | 36% |
| Cholesterol | 186mg | 62% |
| Sodium | 812mg | 34% |
| Potassium | 522mg | 11% |
| Fiber | 2.2g | 9% |
| Sugar | 2.5g | 5% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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