Crispy Flounder Recipe
Make Crispy Flounder Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crispy Flounder
Simple Lemon-Dill Sauce
To Serve
Method
Crispy Flounder
Prep the fillets
Pat the flounder fillets dry with paper towels. Trim any ragged edges and, if the fillets are thick, score lightly on one side so they cook evenly. Sprinkle both sides of each fillet with 1/2 tsp of the kosher salt and a light dusting of black pepper.
Set up breading stations
In a shallow bowl or plate combine the all-purpose flour and 1/4 tsp salt. In a second bowl whisk together the eggs and milk until smooth. In a third shallow bowl mix the cornmeal, panko breadcrumbs, smoked paprika, garlic powder, lemon zest, chopped parsley, and remaining 1/4 tsp salt and 1/2 tsp black pepper.
Bread the fish
Working one fillet at a time: lightly dredge the fillet in the flour, shaking off excess. Dip it into the egg wash, letting excess drip off, then press firmly into the cornmeal-panko mixture until well coated on both sides. Place coated fillets on a wire rack and let rest 5 minutes — this helps the coating adhere.
Fry the fillets
Heat a large skillet over medium-high heat and add the vegetable oil. When the oil shimmers (about 350°F / 175°C if using a thermometer), add the fillets in a single layer without crowding (work in batches if needed). Cook 2–3 minutes per side for thin fillets, or 3–4 minutes per side for thicker pieces, until golden-brown and crisp and the fish flakes easily at the thickest point. Avoid moving them excessively so the crust sets.
Finish
If desired, reduce heat to low and add the butter to the pan; spoon the melted butter over the fillets for 30 seconds to glaze. Transfer the fillets to a paper towel-lined plate to drain briefly, then to a serving platter. Taste and adjust seasoning with a pinch of salt if needed.
Simple Lemon-Dill Sauce
While the fish is resting, whisk together the Greek yogurt (or mayonnaise), lemon juice, chopped dill, optional capers, salt, and black pepper in a small bowl. Taste and adjust acidity or seasoning. Chill briefly or serve immediately.