Fried Filet Of Flounder Recipe

Prep fillets

Pat the flounder fillets dry with paper towels. Season both sides lightly with 1 tsp of the salt and 1/4 tsp of the black pepper.

Set up breading station

Place the flour and cornstarch in a shallow bowl and whisk together with 1/2 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp paprika. In a second shallow bowl, whisk the eggs with the milk. In a third shallow bowl, place the panko breadcrumbs seasoned with 1/4 tsp salt and a pinch of pepper.

Bread the fillets

Dredge each fillet first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko so the breadcrumbs adhere. Set on a wire rack while you heat the oil. Repeat for all fillets.

Heat oil

Pour oil into a large skillet (cast-iron or heavy-bottomed) to a depth of about 1/4 inch (roughly 1 cup). Heat over medium-high heat until the oil registers 350°F (175°C) or a small piece of panko sizzles and browns in about 30–40 seconds.

Fry fillets

Working in one or two batches to avoid overcrowding, carefully place fillets in the hot oil. Fry for 2 to 3 minutes per side, or until breading is golden brown and the fish flakes easily with a fork (internal temperature ~145°F / 63°C). Adjust heat as needed so the crust browns without burning. Transfer cooked fillets to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) if desired.

Finish with butter

Add 1 tbsp butter to the pan after frying the last batch and swirl to melt, scraping up any browned bits; spoon this butter over the fillets for extra flavor. Serve with lemon wedges.

Optional pan sauce

If using, remove most of the oil from the skillet, leaving about 1 tbsp and any fond. Add 1/4 cup white wine or stock and simmer 1–2 minutes to reduce slightly, then whisk in 1 tbsp butter and parsley. Season to taste and spoon over fillets.

Cook potatoes

Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender (12–15 minutes). Drain well.

Mash and season

Return drained potatoes to the hot pot over low heat for 30–60 seconds to evaporate excess moisture. Remove from heat. Add 3 tbsp butter and mash with a masher or ricer until mostly smooth. Stir in warmed 1/2 cup milk and 2 tbsp sour cream (if using) until creamy. Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting. Garnish with minced chives.

Cook vegetables

Bring a pot of salted water to a boil (if using green beans) and blanch for 3–4 minutes until bright and just tender; for broccoli, blanch 2–3 minutes. Drain and immediately plunge into ice water to stop cooking, then drain again. Alternatively, roast or sauté if preferred.

Sauté and season

Heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add drained green beans (or broccoli) and toss to heat through for 1–2 minutes. Season with 1/2 tsp salt, 1/4 tsp pepper and optional 1/2 tsp lemon zest. Toss and remove from heat.