Flounder Platter Recipe
w cole slaw & hush puppies
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Ingredients
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Fried Flounder
Cole Slaw
Hush Puppies
Tartar Sauce (optional)
Method
Fried Flounder
- 1
Prep fillets
Rinse flounder fillets and pat dry with paper towels. Cut into serving-size pieces (about 3–4 oz each).
- 2
Soak
Place fillets in a shallow dish and pour 1 cup buttermilk over them. Let soak 15–20 minutes in the refrigerator; this tenderizes and helps the coating adhere.
- 3
Make dredge
In a shallow bowl or plate combine 1 cup all-purpose flour, 1 cup cornmeal, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika and 1/2 tsp garlic powder. Mix thoroughly.
- 4
Heat oil
Pour about 2 to 3 cups vegetable oil into a 10–12 inch skillet or Dutch oven to reach roughly 1 to 1.5 inches deep. Heat oil over medium-high until it registers 350°F (175°C) or a small pinch of dredge sizzles and browns in ~30 seconds.
- 5
Dredge & fry
Working in batches to avoid crowding, remove a fillet from buttermilk, letting excess drip off. Dredge thoroughly in the flour-cornmeal mixture, pressing to adhere. Carefully lower into hot oil. Fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Internal temperature should reach 145°F (63°C). Transfer to a wire rack or paper towel-lined sheet to drain. Keep warm in a low oven (200°F / 95°C) if needed.
- 6
Finish
Serve fillets hot with lemon wedges and optional tartar sauce.
Cole Slaw
- 7
Prepare vegetables
Shred the green cabbage finely (about 3 cups) and grate the carrot. Place in a mixing bowl.
- 8
Make dressing
In a separate small bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp celery seed if using.
- 9
Combine & chill
Pour dressing over the cabbage and carrot. Toss until evenly coated. Taste and adjust salt/acid if needed. Refrigerate at least 30 minutes to let flavors meld before serving.
Hush Puppies
- 10
Mix dry ingredients
In a bowl whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp sugar and 1/2 tsp salt.
- 11
Combine wet ingredients
Stir the 1/4 cup finely chopped onion into the dry mix. In a separate small bowl whisk 1/2 cup buttermilk with the beaten egg, then fold into the cornmeal mixture until just combined. Batter should be spoonable but not runny; add a tablespoon of water or extra buttermilk if too thick.
- 12
- 13
Fry hush puppies
Use two spoons or a small cookie scoop to drop 1 tablespoon-sized mounds of batter into the hot oil, frying in batches so they have room. Fry 2.5–3.5 minutes, turning as needed, until golden brown and cooked through. Drain on paper towels or a cooling rack.
- 14
Serve
Keep warm with the fish if serving immediately. Serve 3–5 hush puppies per person alongside the flounder and slaw.
Tartar Sauce (optional)
- 15
Mix sauce
Combine 1/4 cup mayonnaise, 1 tbsp finely chopped dill pickle, 1/2 tsp chopped capers (if using), 1/2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl. Stir and taste; adjust lemon, salt or pickle to preference. Chill until serving.