Crispy Royal Flounder (head Off) Recipe
Make Crispy Royal Flounder (head Off) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Flounder
Dry Coating
Wet Coating
Frying & Finish
Method
Flounder
- 1
Dry and season
Pat the flounder fillets thoroughly with paper towels inside and out. Score the skin lightly in 3–4 diagonal shallow cuts (not through to the flesh) to help prevent curling while cooking. Season both sides and the cavity lightly with 1 1/2 tsp kosher salt and 3/4 tsp black pepper; rub gently. Set on a wire rack and let rest at room temperature for 10–15 minutes to dry slightly (this improves crisping).
- 2
Final lemon
Cut the lemon in half. Reserve one half for squeezing over the finished fish and cut the other half into 4 wedges for serving.
Coating
- 3
Prepare dry mix
In a shallow wide bowl or plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine breadcrumbs, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano and 1/4 tsp white pepper until evenly combined.
- 4
Prepare wet mix
In a second shallow bowl, beat 2 large eggs with 1/2 cup milk (or buttermilk) and 1 tsp Dijon mustard until smooth.
- 5
Dredge the fish
Working one fillet at a time: lightly dredge the fish in the dry mix, shaking off excess. Dip into the wet mixture, letting excess drip off for 5–8 seconds, then press back into the dry mix to form an even coating on both sides. Pay special attention to covering the edges. Place coated fillets on a wire rack and let rest 5 minutes to allow the coating to adhere.
Frying & Finish
- 6
Heat the oil
In a large heavy skillet (cast iron or stainless steel) heat 1 cup neutral oil over medium-high heat until shimmering and registers 350–360°F (175–182°C) on a thermometer. There should be enough oil to shallow-fry the fish (about 1/4 inch–1/3 inch depth).
- 7
Pan-fry the flounder
Add the first fillet, skin-side down, to the hot oil. Press gently with a spatula for 15–20 seconds to keep the skin flat. Fry undisturbed for 3–4 minutes until the underside is deep golden and crisp. Carefully flip and cook the second side 2–3 minutes until the coating is golden and the fish flakes easily with a fork. Total cook time per piece will be 5–7 minutes depending on thickness. Adjust heat as needed so coating browns but does not burn. Cook remaining fillet(s) in the same manner, adding a tablespoon of oil to the pan if it looks dry.
- 8
Finish with butter and herbs
When the last fillet is nearly done, reduce heat to low and add 1 tablespoon butter to the pan. Tilt the pan and spoon the melted butter over the fillets once or twice to add flavor and help color the crust. Sprinkle chopped parsley over the fish while still in the pan. Transfer fillets to a paper-towel-lined plate for 1 minute to absorb excess oil, then transfer to a warm serving platter.
- 9
