Fried Flounder Plate Recipe

Prepare fish

Pat the flounder fillets dry with paper towels and season both sides lightly with 1 tsp salt and 0.5 tsp black pepper.

Set up dredging stations

Place the all-purpose flour in a shallow bowl. In a second shallow bowl whisk together the eggs and milk until smooth. In a third shallow dish combine the cornmeal, breadcrumbs, 1 tsp salt, 0.5 tsp black pepper, paprika, and garlic powder; stir to mix.

Dredge fillets

Working one at a time, lightly coat a fillet in flour, shaking off excess. Dip into the egg mixture, then press into the cornmeal-breadcrumb mixture to evenly coat. Place on a rack or plate while you repeat with remaining fillets.

Heat oil

In a heavy skillet or cast-iron pan heat about 1/2 to 3/4 inch of vegetable oil (approximately 1.5–2 cups) over medium-high heat until it reaches 350°F (175°C) or a breadcrumb sizzles and browns in 15–20 seconds when tested.

Fry fillets

Carefully add fillets to the hot oil without crowding (cook in batches if needed). Fry 2–4 minutes per side depending on thickness, until golden brown and the fish flakes easily (internal temperature 145°F/63°C). Use a slotted spatula to transfer to a wire rack or paper towel-lined tray to drain.

Finish

Sprinkle with a little extra salt to taste and serve immediately with lemon wedges.

Make dressing by whisking together mayonnaise, apple cider vinegar, sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

In a large bowl combine shredded cabbage and grated carrot. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning; chill in refrigerator at least 20 minutes for flavors to meld (can be served immediately if needed).

Prep potatoes

Cut peeled potatoes into even 1/4–1/2 inch fries. Rinse under cold water until water runs clear to remove excess starch, then pat completely dry with towels.

First fry (blanch)

Heat vegetable oil in a deep pot to 300°F (150°C). Fry potatoes in batches for 4–6 minutes until pale and slightly tender but not browned. Remove and drain on paper towels.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt; toss to coat.

Combine mayonnaise, chopped dill pickle, capers, lemon juice, parsley, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir until smooth, taste and adjust seasoning. Chill until ready to serve.