Fried Flounder Fillet Recipe

Easy Fried Flounder Recipe Chef Dennis

WEBJun 22, 2022 · Instructions. Dip the flounder fillets in the egg wash (beaten eggs with water or milk) and allow them to drain the excess egg wash …

Rating: 5/5(74)

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Fried Flounder with Homemade Tartar Sauce Fried …

WEBJul 16, 2020 · A simple fried flounder recipe. Flounder, fluke or sole coated in breadcrumbs and fried, served with homemade tartar sauce …

1. For the tartar sauce, mix everything in a bowl and set it in the fridge. Salt the fish lightly on both sides and set aside.
2. Set up a breading station. You will want plates or shallow bowls or somesuch. The first has the flour in it -- and if you want more seasoning than I am suggesting in this recipe, this is where you add it -- then another basin with the eggs, milk and mustard all beaten together, then the final basin with the breadcrumbs.
3. Dredge the flounder in the flour first, pressing it into the fish and making sure you get it totally covered. Now sweep the fillet through the egg wash, again making sure you get it totally coated. Finally, set it in the breadcrumbs and press them in to make a good coating. Set each fillet on a plate or tray in the fridge and let it rest 1 hour, and up to all day.
4. When you are ready to fry, pour in enough oil to get to a depth of about 1 inch in a large frying pan. If you happen to me making the fries to go with this, make them first and hold them in the oven. Heat the oil over high heat. Set a rack over a baking sheet and put that in the oven. Set the oven to "warm."

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Fried Flounder EatingWell

WEBApr 18, 2024 · Directions. Clip a deep-fry or candy thermometer to the edge of a large pot. Add oil to the pot and heat over medium-high heat until it …

1. Clip a deep-fry or candy thermometer to the edge of a large pot. Add oil to the pot and heat over medium-high heat until it reaches 350 degrees F. Place a wire rack on a baking sheet.
2. Meanwhile, whisk yellow and white cornmeal, garlic powder, lemon pepper, ground pepper, paprika and seasoned salt in a large bowl.
3. Pat fish dry. Working with 4 pieces at a time, dredge the fish in the cornmeal mixture, shaking off excess. Using tongs, carefully add the fish to the hot oil and adjust the heat to maintain a temperature of 350 degrees F. Fry the fish, flipping occasionally, until golden brown and cooked through, 2 to 3 minutes total. Transfer to the rack to drain. Repeat with the remaining fish, letting the oil return to 350 degrees between batches.

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