Fried Filet Of Flounder Recipe
Make Fried Filet Of Flounder Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the fish
Breading station
For frying
Tartar sauce (optional)
To serve
Method
For the fish
Prepare fillets
Pat flounder fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Set on a plate and squeeze half the lemon over them; reserve the other half for serving.
Breading station
Set up station
Arrange three shallow dishes: 1) flour mixed with 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne; 2) whisk together 2 eggs and 1/2 cup milk (or buttermilk) until smooth; 3) combine 1/2 cup fine cornmeal (if using) with 1/2 cup plain flour or leave as plain cornmeal for the final dredge. Season the flour and cornmeal lightly with a pinch of salt.
Dredge fish
Working one fillet at a time, lightly dust each fillet in the seasoned flour, shake off excess, dip into the egg-milk mixture, then press into the cornmeal (or the second flour mixture) until evenly coated. Place breaded fillets on a wire rack and let rest for 5–10 minutes to set the coating.
For frying
Heat oil
Pour about 1 cup neutral oil into a heavy skillet (cast-iron or stainless steel) to reach roughly 1/4 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles immediately but doesn't burn. If using a thermometer isn't available, test with a corner of bread: it should turn golden in ~30 seconds.
Fry fillets
Add 1 tbsp unsalted butter to the oil if desired for flavor—allow it to melt and stop foaming. Carefully add fillets to the pan in a single layer without overcrowding (work in batches if necessary). Fry 2–3 minutes per side, depending on thickness, until golden brown and the fish flakes easily with a fork (internal temperature should be ~145°F/63°C). Adjust heat to maintain 325–350°F so coating browns but doesn't burn.
Drain and keep warm
Transfer cooked fillets to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep in a warm oven (200°F/95°C) while frying remaining fillets to serve all hot.
Tartar sauce (optional)
While fish fries, mix 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tsp lemon juice, 1 tbsp chopped parsley, 1 tsp chopped capers (if using), 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. Chill until serving.