Description
This Fried Flounder recipe offers a crispy, golden crust made from seasoned breadcrumbs, perfectly complementing tender flounder fillets. Paired with a zesty homemade tartar sauce infused with capers, lemon juice, and Dijon mustard, this dish delivers a classic and flavorful seafood meal ready in just 35 minutes.
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 bowl, combine 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 enhance the flavor before frying.
- Dredge the Fillets: Create a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with the seasoned breadcrumbs. First, coat each fillet lightly in flour, shaking off any excess. Then dip into the beaten eggs, and finally press into the seasoned breadcrumbs to coat evenly. Place coated fillets on a parchment-lined baking sheet until ready to fry.
- Heat the Oil: Pour neutral oil into a heavy pan to fill about 1/2-inch depth. Heat the oil to between 360-370°F (182-188°C), using a thermometer to monitor temperature for optimal frying results.
- Fry the Flounder: Fry the coated fillets in batches to avoid overcrowding the pan. Carefully add each fillet to the hot oil and fry for about 3-4 minutes per side until golden brown and cooked through. Transfer cooked fillets to a wire rack or paper towel-lined plate to drain excess oil.
- Make the Tartar Sauce (Optional): While frying, combine mayonnaise, fresh lemon juice, mashed capers, relish, Dijon mustard, and Tabasco in a bowl. Season the sauce with salt and pepper to taste. Serve chilled alongside the fried flounder or with fresh lemon wedges.
- Serve: Arrange the fried flounder on a serving platter and serve immediately with the homemade tartar sauce and lemon wedges for a classic seafood experience.
Notes
- Maintaining oil temperature between 360-370°F is key for a crispy crust and tender fish.
- Do not overcrowd the pan while frying to ensure even cooking and avoid oil temperature drops.
- The tartar sauce can be made ahead of time and refrigerated to enhance flavors.
- Patting the fish dry before seasoning helps the coating adhere better.
- Use fresh lemon wedges for an extra burst of citrus when serving.
