Crispy Flounder Recipe

Prep vegetables

Peel and dice the parsnips into 1/2-inch cubes. Dice the red potatoes to match size. Remove kale stems and roughly chop the leaves. Finely dice the onion and celery, and mince the garlic.

Sauté aromatics

In a large heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat until shimmering. Add the diced onion and celery with a pinch of salt and sauté 5–6 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook parsnips and potatoes

Add the diced parsnips and potatoes to the pot. Stir to coat, then add the thyme and bay leaf. Cook 4–5 minutes, stirring occasionally, to begin browning edges.

Simmer

Pour in 4 cups of low-sodium stock, scraping any browned bits from the bottom. Bring to a gentle boil, then reduce heat to a simmer. Partially cover and simmer until parsnips and potatoes are tender, about 12–15 minutes.

Finish chowder base

Remove and discard the bay leaf. Use an immersion blender to purée about one-third to half of the soup to thicken the chowder while leaving some chunks for texture. Alternatively, transfer 3 cups to a blender, purée, then return to pot (vent blender lid carefully).

Add cream and kale

Stir in 1 cup heavy cream, then add the chopped kale. Simmer gently for 4–6 minutes until kale is tender but still bright green. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. If desired, stir in 1 tablespoon lemon juice to brighten flavors.

Finish and hold

Stir in chopped fresh parsley and keep chowder warm over low heat while preparing the fish. If using optional bacon/pancetta, reserve for garnish.

Prepare dredging station

Pat the flounder fillets dry with paper towels and season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a shallow dish combine 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1 teaspoon salt, 3/4 teaspoon black pepper, 1/2 teaspoon paprika and 1/2 teaspoon garlic powder. In another shallow bowl whisk together 2 eggs and 1/4 cup milk.

Dredge fillets

Working one at a time, lightly coat each fillet in the flour-cornmeal mixture, shake off excess, dip into the egg wash, then press again into the flour mixture for a double-coated, crispy crust. Place coated fillets on a wire rack while you heat the oil.

Heat fat

In a large skillet (preferably cast iron) heat 3/4 cup vegetable oil and 1 tablespoon unsalted butter over medium-high heat until shimmering and a small pinch of flour sizzles when dropped in (approximately 350°F). If oil smokes, reduce heat slightly.

Fry fillets

Carefully add fillets to the pan without overcrowding (work in batches if needed). Fry 2–3 minutes per side until golden brown and crisp, while the internal flesh reaches opaque and flakes easily with a fork (thinner fillets will cook faster). Adjust heat to maintain even browning without burning crust.

Drain and rest

Transfer cooked fillets to a paper towel-lined plate or wire rack. Sprinkle immediately with a pinch of salt. Keep warm in a low oven (around 200°F / 95°C) while finishing remaining fillets.

Ladle the warm kale and parsnip chowder into bowls. Place a crispy flounder fillet on top of each bowl or alongside. Sprinkle chopped crispy bacon or pancetta (if using) and a drizzle of extra-virgin olive oil over the chowder. Serve with lemon wedges on the side for squeezing over the fish. Garnish with additional chopped parsley.

Serve immediately so the flounder maintains its crispness. Leftover chowder can be refrigerated for up to 3 days; reheat gently on the stove. Re-crisp leftover fillets in a 375°F oven for 6–8 minutes.