Description
This Fried Flounder recipe offers a deliciously crispy coating seasoned with Italian parsley, oregano, and garlic powder, perfectly complementing tender flounder fillets. The fish is dredged in flour, egg wash, and a flavorful breadcrumb mixture before being pan-fried to golden perfection. Accompanied by a tangy homemade tartar sauce with capers, relish, Dijon mustard, and a hint of Tabasco, this dish is ideal for a satisfying seafood meal in just 35 minutes.
Ingredients
Scale
For the Fish
- 2 cups (200g) plain bread crumbs
- 1/4 cup minced flat-leaf Italian parsley
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds (680g) flounder fillets
- Salt and pepper to taste
- Neutral oil (enough to fill the pan 1/2-inch high)
- 1/2 cup (65g) flour (for dredging only)
- 3 large eggs, beaten
For the Tartar Sauce
- 1 cup (240g) mayonnaise
- 1 1/2 tablespoons (23g) fresh lemon juice
- 2 tablespoons (18g) capers, drained, rinsed, and mashed into a paste
- 1/4 cup (60g) relish
- 1 teaspoon Dijon mustard
- 5 drops Tabasco or to taste
- Salt and pepper to taste
Instructions
- Prepare the Seasoned Breadcrumbs: In a medium mixing bowl, combine plain bread crumbs, minced parsley, dried oregano, garlic powder, sea salt, and black pepper. Mix thoroughly to ensure an even distribution of flavors. Set this mixture aside to use for coating the fish.
- Season and Prep the Fish: Pat the flounder fillets dry using paper towels to remove any excess moisture. Season both sides evenly with salt and pepper to enhance the natural flavor of the fish before frying.
- Dredge the Fillets: Set up a dredging station with three shallow dishes: one containing flour, one holding beaten eggs, and one with the prepared seasoned breadcrumbs. Coat each fillet first in flour, shaking off any excess, then dip into the beaten egg wash, and finally coat thoroughly with the seasoned breadcrumb mixture. Place the coated fillets on a parchment-lined baking sheet, keeping them ready for frying.
- Heat the Oil: Pour a neutral oil such as vegetable or canola oil into a heavy skillet or pan to a depth of about 1/2-inch. Heat the oil to between 360-370°F (182-188°C), using a thermometer to maintain the ideal frying temperature for crispy, evenly cooked fish.
- Fry the Flounder: Working in batches to avoid overcrowding, carefully add the breaded fillets to the hot oil. Fry each piece for approximately 3-4 minutes per side until they turn a golden brown and are cooked through. Remove the fillets from the oil and transfer to a wire rack or a plate lined with paper towels to drain any excess oil.
- Make the Tartar Sauce (Optional): While the fish is frying, in a bowl, combine mayonnaise, fresh lemon juice, capers paste, relish, Dijon mustard, and Tabasco. Mix well and season with salt and pepper to taste. This tangy tartar sauce adds a perfect complement to the fried flounder.
- Serve: Arrange the fried flounder fillets on a serving platter. Serve immediately with the homemade tartar sauce and fresh lemon wedges on the side for added brightness.
Notes
- Ensure the oil temperature is maintained between 360-370°F for the best crispy texture without absorbing excess oil.
- Do not overcrowd the pan while frying to prevent lowering the oil temperature and uneven cooking.
- Pat fillets dry thoroughly before seasoning and dredging to help the coating adhere better.
- The tartar sauce can be prepared in advance and chilled for enhanced flavor melding.
- Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil for frying.
