4.8 from 69 votes
Fried Flounder with Tartar Sauce
This is my family's method of making fried flounder. It is tried and true, and I have made only one change to it since the 1970s: I add a little mustard to the egg wash mix, which I learned in Louisiana. It adds a ton of flavor. You'll also see the homemade fries on the plate. If you want to make them, I followed this recipe from The Splendid Table.
Prep Time
20 mins
Cook Time
20 mins
Resting Time for the Fish
1 hr
Servings: 4 servings
Calories: 822 kcal
Course:
Main Course
Cuisine:
American
Ingredients
TARTAR SAUCE
- 1 cup mayonnaise
- 2 teaspoons mustard, Dijon or brown
- 2 teaspoons lemon juice
- A few drops of Tabasco sauce
- 1/2 cup chopped pickles
- 1 teaspoon small capers
- 1 shallot, minced fine
- 1 tablespoon minced chives
- salt and black pepper
FISH
- 2 to 3 pounds skinless flounder fillets
- salt
- 1 cup flour
- 2 eggs
- 1/2 cup milk
- 1 tablespoon mustard
- 1 cup breadcrumbs
- oil for frying
Instructions
- For the tartar sauce, mix everything in a bowl and set it in the fridge. Salt the fish lightly on both sides and set aside.
- Set up a breading station. You will want plates or shallow bowls or somesuch. The first has the flour in it -- and if you want more seasoning than I am suggesting in this recipe, this is where you add it -- then another basin with the eggs, milk and mustard all beaten together, then the final basin with the breadcrumbs.
- Dredge the flounder in the flour first, pressing it into the fish and making sure you get it totally covered. Now sweep the fillet through the egg wash, again making sure you get it totally coated. Finally, set it in the breadcrumbs and press them in to make a good coating. Set each fillet on a plate or tray in the fridge and let it rest 1 hour, and up to all day.
- When you are ready to fry, pour in enough oil to get to a depth of about 1 inch in a large frying pan. If you happen to me making the fries to go with this, make them first and hold them in the oven. Heat the oil over high heat. Set a rack over a baking sheet and put that in the oven. Set the oven to "warm."
- When the oil hits 350F, fry your fish, right from the fridge. This works because they are very thin, and you want a pretty golden crust without overcooking the fish. Room temperature flounder fried this way will overcook. It take about 3 to 5 minutes per side to get golden brown. Move each finished fillet to the rack in the oven. When they're all done, serve it up with the tartar sauce.
Cup of Yum
Nutrition Information
Calories
822kcal
(41%)
Carbohydrates
47g
(16%)
Protein
40g
(80%)
Fat
51g
(78%)
Saturated Fat
9g
(45%)
Cholesterol
210mg
(70%)
Sodium
1512mg
(63%)
Potassium
568mg
(16%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
345IU
(7%)
Vitamin C
2mg
(2%)
Calcium
160mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 822
% Daily Value*
| Calories | 822kcal | 41% |
| Carbohydrates | 47g | 16% |
| Protein | 40g | 80% |
| Fat | 51g | 78% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 210mg | 70% |
| Sodium | 1512mg | 63% |
| Potassium | 568mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 160mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.