Fried Fresh Filet Of Flounder Recipe

Prepare fillets

Pat the flounder fillets dry on both sides using paper towels. This removes surface moisture so the breading adheres and fries crisp.

Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (reserve remaining salt and pepper for the breading if desired). Squeeze half of the lemon over the fillets and let rest 5 minutes while you prepare the breading station.

Mix dry ingredients

In a shallow dish combine the all-purpose flour, cornmeal (if using), garlic powder, onion powder, paprika, dried oregano, cayenne pepper, and the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Whisk to blend evenly.

Prepare wet dip

In a second shallow dish beat the egg with the milk or buttermilk until uniform. This will help the dry mix adhere and create a light crust.

Dredge fillets

One at a time: first dredge a fillet lightly in the seasoned flour mixture, shaking off excess. Dip into the egg-milk mixture, allowing excess to drip off, then press back into the flour mixture to coat both sides. Place breaded fillet on a wire rack or plate. Repeat with remaining fillets. For a thicker crust, repeat the egg dip and flour step once more.

Heat the oil

In a large skillet (preferably 10–12 inches) add the neutral oil and heat over medium-high until the oil reaches 350°F (175°C) or until a pinch of flour sizzles immediately when dropped in. There should be about 1/8–1/4 inch of oil in the pan—enough to shallow-fry the fillets and crisp the coating.

Fry the fillets

Working in a single layer without crowding (cook 2 fillets at a time if needed), carefully lay each breaded fillet into the hot oil. Fry for about 2–3 minutes per side, or until golden brown and crisp and the fish flakes easily with a fork. Adjust heat to maintain an even sizzle; lower heat if browning too quickly. Total cook time will vary with fillet thickness (thin flounder cooks quickly).

Finish with butter

If using, reduce heat to medium-low and add the butter to the pan for the last 30 seconds, spooning the melted butter and oil over the fillets to glaze and add flavor. Remove fillets to a wire rack set over a baking sheet or to paper towel-lined plate to drain briefly.

Taste and adjust: sprinkle a small pinch of salt over the hot fillets if needed. Transfer fillets to a serving platter, sprinkle with chopped parsley, and serve immediately with lemon wedges on the side for squeezing.

Serving suggestion: pair with tartar sauce, coleslaw, steamed vegetables, or fries as desired.