Pat Fish Fried Flounder Recipe

Crispy Fried Flounder, ChineseStyle The Woks of Life

WebFeb 10, 2018 · Instructions. The first step is to pat the fish dry with a paper towel on both sides. Next, rub the Shaoxing wine all over the fish on …

1. The first step is to pat the fish dry with a paper towel on both sides. Next, rub the Shaoxing wine all over the fish on both sides. Mix together the salt and white pepper and rub it all over both sides of the flounder.
2. Next, lightly dredge both sides of the fish with cornstarch. I sifted the cornstarch over both sides of the fish to get a uniform, light coating. If you don’t have a sifter or fine-meshed strainer to do this, you may need to use a lot more than 3 tablespoons of cornstarch to dredge the fish. You can also try patting it all over the fish with your hands and then shaking off the excess.
3. Heat a carbon steel wok or very large frying pan over high heat until it just starts to smoke. Next, pour ⅔ cup canola oil around the perimeter of the wok to ensure it is fully coated and turn the heat down to medium high. Carefully place your fish in the wok.
4. A fish of this size will need 5 to 6 minutes on each side. You should be getting a good sizzle in the wok, and the oil should be bubbling as you cook the fish. Tilt the wok or pan so the oil reaches all parts of the fish, and soon the flounder will begin to slide around the wok with ease. At this point, you will have to use your wok spatula to hold the fish gently while you continue to tilt the wok to cook the fish evenly. Make sure that the side fins, tail, and fish head are fried evenly as well. This process takes some coordination, but it sounds harder than it is!

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PanFried Flounder With Creamy Lemon Caper Sauce

WebMar 7, 2024 · Simmer for about 30 seconds, then stir in the wine. Bring it to a light simmer and deglaze the pan by scraping up any browned bits …

Rating: 4.8/5(12)

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Fried Flounder with Homemade Tartar Sauce Fried …

WebJul 16, 2020 · 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 …

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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