Flounder Dinner Recipe

Fry Baskets

1. 1

   Prepare Fish

   Pat the flounder fillets dry with paper towels. If fillets are large, cut into 3–4 inch pieces so they fit easily in a fryer basket. Season both sides lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. 2

   Make Dry Dredge

   In a wide, shallow bowl or tray combine the all-purpose flour (3 cups), cornmeal (1 cup), remaining 1 teaspoon kosher salt, remaining 1/2 teaspoon black pepper, garlic powder (1 tsp), smoked paprika (1 tsp), and cayenne (1/4 tsp). Whisk to evenly distribute spices.

3. 3

   Make Wet Batter

   In a separate bowl whisk together the buttermilk (1 cup), eggs (2 units), and cold water (1 tbs) until smooth. This creates a thin batter to help the dry dredge adhere and add tenderness.

4. 4

   Preheat Oil

   Pour vegetable oil into a deep fryer or a heavy-bottomed pot to reach a depth of about 2–3 inches (enough to submerge fillets). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—it should sizzle immediately and brown slowly.

5. 5

   Dredge and Batter Fish

   Working in batches to avoid overcrowding, dip each seasoned fillet piece into the wet batter, letting excess drip off for 5–8 seconds. Transfer the fillet to the dry dredge and press lightly so the flour-cornmeal coating adheres, shaking off excess. Place coated pieces on a wire rack while you finish other pieces.

6. 6

   Fry Fillets

   When oil reaches 350°F, carefully lower 3–4 pieces (or as many as fit without touching) into the hot oil using tongs or a spider/skimmer. Fry for 3–4 minutes per side or until golden brown and the internal temperature reaches 145°F (fish flakes easily). Total fry time will be about 6–8 minutes per batch depending on piece thickness. Do not overcrowd — maintain oil temperature between batches.

7. 7

   Drain and Keep Warm

   Using a slotted spoon or spider, lift fillets from oil and let drain over the pot for a few seconds, then transfer to a wire rack set over a baking sheet. Sprinkle immediately with a light pinch of kosher salt. Keep finished baskets in a 200°F (95°C) oven while you finish remaining batches to keep them crisp.

8. 8

   Plate and Garnish

   Divide the fried flounder among serving plates or fry baskets. Garnish with chopped fresh parsley (2 tbs) and serve with lemon wedges (4 units) and tartar sauce (1/2 cup) on the side.

9. 9

   Cleanup and Safety

   Allow oil to cool completely before straining and storing or disposing. Wipe surfaces and wash utensils used for raw fish. Refrigerate any leftover cooked fish within 2 hours.