Fried Flounder Plate W/ Sides Recipe

Prepare fish

Rinse flounder fillets and pat dry with paper towels. Trim any ragged edges and check for bones. Place fillets in a shallow dish and pour buttermilk over them to cover; refrigerate for 20–30 minutes to tenderize and reduce fishy aroma.

Make dredge

In a wide shallow bowl or plate, whisk together all-purpose flour, cornmeal, corn flour (if using), 1 teaspoon kosher salt (from total), 1 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne pepper until evenly combined.

Prepare egg wash

In a separate shallow bowl, beat the eggs with 2 tablespoons milk until smooth.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or cast-iron pan to reach roughly 1/4 to 1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds. Maintain consistent heat; adjust burner as needed.

Dredge and fry

Remove fillets from buttermilk, letting excess drip off. Season fish lightly with remaining 1/2 teaspoon kosher salt. Dredge each fillet first in the flour-cornmeal mixture, pressing gently to adhere, then dip in the egg wash, and finally press again into the dry mixture for a double coat. Shake off excess. Carefully place fillets in hot oil without overcrowding (work in batches if needed). Fry 3–4 minutes per side until golden brown and flaky (internal temp ~145°F/63°C). Adjust time for thickness. Transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if necessary.

Finish

Serve fillets with lemon wedges. Taste and adjust salt if needed.

Combine thinly sliced green and red cabbage and shredded carrot in a large bowl.

In a smaller bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and emulsified.

Pour dressing over cabbage mixture and toss thoroughly to coat. Let sit 10–15 minutes for flavors to meld before serving. Taste and adjust seasoning.

If not already done, cut peeled potatoes into even 1/4–1/2 inch fries. Rinse in cold water to remove surface starch, then drain and pat dry thoroughly with clean kitchen towels or paper towels.

Heat 2 cups vegetable oil in a deep skillet or heavy pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned (blanch stage). Remove and drain on paper towels.

Increase oil temp to 375°F (190°C). Fry blanched fries in batches 2–3 minutes until golden and crisp. Remove to a paper towel-lined tray and immediately season with 1 teaspoon salt and optional 1/4 teaspoon paprika. Serve hot.

In a small bowl combine mayonnaise, chopped dill pickles, chopped capers, minced shallot, lemon juice, chopped parsley, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Stir until combined and chill at least 15 minutes to develop flavor. Taste and adjust acidity or seasoning before serving.