Venture beyond basic fish fry with these 18 crispy fried flounder recipes! Whether you’re craving a quick weeknight dinner or a show-stopping comfort food feast, this roundup has something for every seafood lover. From classic Southern-style to zesty international twists, get ready to discover your new favorite way to enjoy flaky, golden-brown perfection. Let’s dive into the delicious details!
Classic Southern Fried Flounder with Cornmeal Coating
Venture into the heart of Southern comfort with this golden, crispy delight, where flaky flounder meets a perfectly seasoned cornmeal crust for a dish that’s both timeless and utterly satisfying. This recipe transforms simple ingredients into a show-stopping meal, ideal for a cozy family dinner or an impressive weekend feast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 flounder fillets, about 6 ounces each
– A cup of buttermilk
– A cup of fine yellow cornmeal
– Half a cup of all-purpose flour
– A couple of teaspoons of paprika
– A teaspoon of garlic powder
– A teaspoon of onion powder
– A good pinch of cayenne pepper
– A generous teaspoon of kosher salt
– A half teaspoon of freshly ground black pepper
– A couple of cups of vegetable oil for frying
– A lemon, cut into wedges
Instructions
1. Pat the 4 flounder fillets completely dry with paper towels.
2. Pour the cup of buttermilk into a shallow dish and place the fillets in it, turning to coat evenly; let them soak for 10 minutes to tenderize.
3. In another shallow dish, whisk together the cup of cornmeal, half cup of flour, 2 teaspoons of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, pinch of cayenne, 1 teaspoon of salt, and half teaspoon of black pepper.
4. Heat the 2 cups of vegetable oil in a large, heavy skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. Remove one flounder fillet from the buttermilk, letting excess drip off, then dredge it thoroughly in the cornmeal mixture, pressing gently to adhere.
6. Carefully place the coated fillet into the hot oil; repeat with remaining fillets, frying in batches to avoid overcrowding.
7. Fry each fillet for 3 to 4 minutes per side, until the coating is deep golden brown and crispy.
8. Transfer the fried fillets to a wire rack set over a baking sheet to drain, which helps keep them crisp.
9. Serve immediately with the lemon wedges on the side for squeezing.
Delight in the contrast of the flaky, tender fish against the crunchy, savory cornmeal crust, with a hint of warmth from the cayenne. This dish pairs beautifully with creamy coleslaw or a simple green salad, and for a creative twist, try serving it atop a bed of cheesy grits to soak up every last bit of flavor.
Spicy Cajun Fried Flounder with Remoulade Sauce
Tantalizingly crisp and bursting with bold Southern flavors, this Spicy Cajun Fried Flounder with Remoulade Sauce transforms a humble fish into a show-stopping centerpiece. The golden, spice-crusted fillets pair perfectly with the creamy, tangy sauce for a dish that’s both elegant and deeply satisfying. It’s a celebration of texture and taste that will transport your dinner table straight to the Louisiana bayou.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 flounder fillets, about 6 ounces each
– 1 cup of all-purpose flour
– 2 large eggs
– A splash of whole milk
– 1 cup of fine cornmeal
– 2 tablespoons of Cajun seasoning
– A good pinch of salt
– A couple of cups of vegetable oil for frying
– For the remoulade: 1 cup of mayonnaise, 2 tablespoons of Creole mustard, a tablespoon of lemon juice, a teaspoon of paprika, a minced garlic clove, and a dash of hot sauce
Instructions
1. Pat the flounder fillets completely dry with paper towels to ensure a crisp crust.
2. In a shallow dish, whisk together the flour, Cajun seasoning, and salt.
3. In a second dish, beat the eggs with the splash of milk until smooth.
4. Place the cornmeal in a third shallow dish, creating a standard breading station.
5. Dredge each fillet first in the seasoned flour, shaking off any excess.
6. Dip the floured fillet into the egg wash, letting the excess drip off.
7. Finally, coat the fillet thoroughly in the cornmeal, pressing gently to adhere.
8. Place the breaded fillets on a wire rack and let them rest for 5 minutes to help the coating set.
9. In a large, heavy skillet, heat the vegetable oil to 375°F over medium-high heat, using a thermometer for accuracy.
10. Carefully add 2 fillets to the hot oil, frying for 3-4 minutes per side until deeply golden brown and the internal temperature reaches 145°F.
11. Transfer the cooked fillets to a paper towel-lined plate to drain, and repeat with the remaining fillets.
12. While the fish rests, make the remoulade by whisking together the mayonnaise, Creole mustard, lemon juice, paprika, minced garlic, and dash of hot sauce in a small bowl until smooth.
13. Serve the hot fried flounder immediately with the remoulade sauce on the side.
Here, the contrast is everything: the flaky, tender fish inside its shatteringly crisp, spice-tinged shell gives way to the cool, creamy remoulade with its bright, tangy kick. For a creative twist, serve it atop a bed of crisp shredded lettuce with pickled vegetables, or stuff it into a soft bun with shredded cabbage for an unforgettable po’boy experience.
Buttermilk-Battered Fried Flounder Fillets
Tender, flaky flounder fillets take on a golden, crispy mantle in this classic preparation, where a light buttermilk batter yields a delicate crunch that shatters with each bite. This recipe transforms simple ingredients into an elegant yet approachable dish perfect for a weeknight dinner or a special occasion, offering a satisfying contrast of textures that will delight seafood lovers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 flounder fillets, about 6 ounces each
– A cup of buttermilk
– A cup of all-purpose flour
– A couple of teaspoons of baking powder
– A teaspoon of salt
– Half a teaspoon of black pepper
– A splash of vegetable oil for frying
Instructions
1. Pat the flounder fillets completely dry with paper towels to ensure the batter adheres well.
2. Pour the buttermilk into a shallow dish and place the fillets in it, turning to coat evenly; let them soak for 10 minutes to tenderize.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F on a thermometer.
5. Remove one fillet from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing gently to coat all sides.
6. Carefully place the coated fillet into the hot oil, frying for 3-4 minutes per side until golden brown and crispy; repeat with remaining fillets, frying in batches to avoid overcrowding.
7. Transfer the fried fillets to a wire rack set over a baking sheet to drain, which helps keep them crisp rather than soggy.
8. Serve immediately while hot for the best texture and flavor.
What emerges from the fryer is a masterpiece of contrasts: the exterior crackles with a whisper-thin, airy crust, while the interior remains moist and flaky, infused with the subtle tang of buttermilk. Pair these fillets with a squeeze of lemon or a dollop of tartar sauce, or layer them atop a bed of crisp greens for a refined salad that highlights their delicate nature.
Lemon-Herb Pan-Fried Flounder with Garlic Butter
Wrapped in the golden glow of a winter evening, this lemon-herb pan-fried flounder offers a bright, elegant escape from the ordinary. With its crisp, buttery crust and fragrant garlic-herb notes, it transforms simple ingredients into a restaurant-worthy meal in minutes, perfect for a weeknight dinner that feels special.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of flounder fillets (about 6 ounces each)
– A splash of olive oil
– A pat of unsalted butter
– A couple of garlic cloves, minced
– A squeeze of fresh lemon juice
– A handful of fresh parsley, chopped
– A pinch of salt and black pepper
– A sprinkle of all-purpose flour
Instructions
1. Pat the flounder fillets completely dry with paper towels to ensure a crisp sear.
2. Season both sides of the fillets evenly with salt and black pepper.
3. Lightly dust the seasoned fillets with all-purpose flour, shaking off any excess.
4. Heat a splash of olive oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the flounder fillets in the hot skillet, cooking for 3–4 minutes until the edges turn golden brown.
6. Gently flip the fillets using a spatula and cook for another 3–4 minutes until opaque and flaky.
7. Transfer the cooked flounder to a warm plate and tent with foil to keep it moist.
8. Reduce the heat to medium and add a pat of unsalted butter to the same skillet.
9. Once the butter melts and starts to foam, add the minced garlic and sauté for 30–45 seconds until fragrant but not browned.
10. Stir in a squeeze of fresh lemon juice and the chopped parsley, scraping up any browned bits from the pan for extra flavor.
11. Pour the garlic butter sauce over the plated flounder, serving immediately.
Flaky and tender, the flounder pairs beautifully with the rich, aromatic sauce, creating a delightful contrast in textures. For a creative twist, serve it over a bed of creamy polenta or alongside roasted asparagus to soak up every last drop of that lemony butter.
Crispy Panko-Fried Flounder with Tartar Sauce
Kicking off a coastal-inspired feast, this crispy panko-fried flounder offers a delightful contrast of textures and flavors, perfect for elevating a weeknight dinner or impressing guests with its golden, crunchy exterior and tender, flaky interior. Paired with a zesty homemade tartar sauce, it transforms simple ingredients into an elegant yet approachable dish that brings a touch of seaside charm to any table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 flounder fillets, about 6 ounces each
– A cup of all-purpose flour
– A couple of large eggs
– A splash of milk
– 2 cups of panko breadcrumbs
– A generous pinch of salt and black pepper
– A cup of vegetable oil for frying
– For the tartar sauce: a cup of mayonnaise, a couple of tablespoons of chopped pickles, a tablespoon of lemon juice, a teaspoon of Dijon mustard, and a sprinkle of fresh dill
Instructions
1. Pat the flounder fillets dry with paper towels to ensure a crisp coating.
2. Season both sides of the fillets with salt and black pepper.
3. In a shallow dish, place the all-purpose flour.
4. In another shallow dish, whisk together the large eggs and a splash of milk until well combined.
5. In a third shallow dish, spread out the panko breadcrumbs.
6. Dredge each flounder fillet in the flour, shaking off any excess.
7. Dip the floured fillet into the egg mixture, coating it evenly.
8. Press the fillet into the panko breadcrumbs, ensuring a full, even coating on all sides.
9. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
10. Carefully place the coated fillets in the hot oil, frying for 3-4 minutes per side until golden brown and crispy.
11. Transfer the fried fillets to a paper towel-lined plate to drain excess oil.
12. While the fillets fry, prepare the tartar sauce by combining the mayonnaise, chopped pickles, lemon juice, Dijon mustard, and fresh dill in a small bowl, stirring until smooth.
13. Serve the crispy flounder immediately with the tartar sauce on the side.
Light and airy with a satisfying crunch, the panko coating gives way to moist, delicate flounder that pairs beautifully with the tangy, creamy tartar sauce. For a creative twist, serve it atop a bed of lemon-herb rice or alongside a crisp salad drizzled with a light vinaigrette to balance the richness.
Beer-Battered Fried Flounder with Malt Vinegar
Savor the crisp, golden perfection of beer-battered fried flounder, a classic coastal delight elevated with a tangy malt vinegar finish. This recipe transforms simple flounder fillets into a light, airy masterpiece with a satisfying crunch that shatters with each bite. It’s an elegant yet approachable dish that brings seaside charm to any table, perfect for a sophisticated weeknight dinner or a festive gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of fresh flounder fillets, patted dry
– 1 cup of all-purpose flour, plus a little extra for dusting
– 1 cup of cold lager-style beer (like a pilsner)
– 1 large egg, lightly beaten
– A pinch of salt and a couple of cracks of black pepper
– A splash of vegetable oil for frying (about 2 cups)
– A drizzle of malt vinegar for serving
Instructions
1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of cold lager-style beer, and 1 large egg until smooth to form the batter.
2. Season the batter with a pinch of salt and a couple of cracks of black pepper, stirring gently to incorporate.
3. Heat 2 cups of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 375°F, using a candy thermometer to check.
4. While the oil heats, pat 1 pound of fresh flounder fillets dry with paper towels to ensure the batter adheres well.
5. Lightly dust each flounder fillet with a little extra all-purpose flour, shaking off any excess.
6. Dip one flounder fillet into the batter, coating it evenly on all sides, and let any excess drip off.
7. Carefully place the battered fillet into the hot oil, frying for 3–4 minutes until golden brown and crispy, flipping halfway through.
8. Remove the fried fillet with a slotted spoon and drain on a wire rack set over a baking sheet to keep it crisp.
9. Repeat steps 6–8 with the remaining flounder fillets, working in batches to avoid overcrowding the pan.
10. Serve the fried flounder immediately with a drizzle of malt vinegar on top.
Buttery and tender inside, the flounder contrasts beautifully with the featherlight, crackling crust that absorbs the malt vinegar’s sharp acidity. For a creative twist, pair it with a zesty remoulade or serve atop a bed of peppery arugula to balance the richness, making each bite a harmonious blend of textures and flavors.
Coconut-Crusted Fried Flounder with Mango Salsa
Heralding the arrival of summer on a plate, this Coconut-Crusted Fried Flounder with Mango Salsa transforms simple, fresh ingredients into an elegant, tropical escape. The delicate, sweet flounder is encased in a crisp, golden crust of shredded coconut and panko, creating a perfect textural contrast to the bright, juicy salsa. It’s a dish that feels both impressively special and surprisingly straightforward to prepare at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– For the flounder: 4 flounder fillets (about 6 oz each), a cup of all-purpose flour, a couple of large eggs, a cup of panko breadcrumbs, a cup of sweetened shredded coconut, a teaspoon of kosher salt, a half teaspoon of black pepper, and enough vegetable oil to fill a large skillet about a half-inch deep.
– For the salsa: one large ripe mango (diced), a quarter of a red onion (finely chopped), a jalapeño (seeded and minced), the juice from one lime, a big handful of fresh cilantro (chopped), and a pinch of salt.
Instructions
1. Pat the 4 flounder fillets completely dry with paper towels.
2. In a shallow dish, whisk together 1 cup of all-purpose flour, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
3. In a second shallow dish, lightly beat 2 large eggs.
4. In a third dish, combine 1 cup of panko breadcrumbs with 1 cup of sweetened shredded coconut.
5. Dredge each flounder fillet first in the flour mixture, shaking off any excess.
6. Next, dip the fillet into the beaten eggs, letting any extra drip back into the bowl.
7. Finally, press the fillet firmly into the panko-coconut mixture, coating both sides evenly. Tip: Pressing gently helps the coating adhere and creates a more uniform crust.
8. Place the breaded fillets on a wire rack set over a baking sheet.
9. Pour vegetable oil into a large, heavy skillet until it reaches a depth of about 1/2 inch.
10. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry or candy thermometer.
11. Carefully place 2 breaded fillets into the hot oil, cooking for 2-3 minutes per side until the crust is a deep, golden brown. Tip: Avoid crowding the pan to maintain the oil temperature and ensure even cooking.
12. Transfer the cooked fillets back to the wire rack to drain; repeat with the remaining fillets.
13. While the oil heats, make the salsa by combining the diced mango, finely chopped red onion, minced jalapeño, juice from 1 lime, chopped cilantro, and a pinch of salt in a medium bowl.
14. Stir the salsa gently to combine. Tip: Letting the salsa sit for 10 minutes allows the flavors to meld beautifully.
15. Serve the hot, crispy flounder fillets immediately, topped generously with the fresh mango salsa.
Layers of crisp, fragrant coconut give way to tender, flaky fish in every bite, while the vibrant salsa adds a sweet, tangy, and slightly spicy kick. For a stunning presentation, serve it over a bed of coconut rice or with a simple green salad dressed in lime vinaigrette to complete the tropical theme.
Korean-Style Fried Flounder with Gochujang Glaze
Zestfully bridging Korean tradition with American weeknight ease, this fried flounder with gochujang glaze transforms humble fish into a showstopping centerpiece. The crisp, golden fillets are lacquered with a sweet-spicy glaze that caramelizes beautifully, offering a perfect balance of textures and flavors that will delight both adventurous eaters and comfort-food lovers alike.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 flounder fillets, about 6 ounces each
– A cup of all-purpose flour
– A couple of large eggs, lightly beaten
– A cup of panko breadcrumbs
– A generous half cup of gochujang paste
– A quarter cup of honey
– 2 tablespoons of soy sauce
– A tablespoon of rice vinegar
– 2 cloves of garlic, minced
– A splash of vegetable oil for frying
– Salt and pepper to season
Instructions
1. Pat the flounder fillets completely dry with paper towels to ensure a crisp crust, then season both sides lightly with salt and pepper.
2. Set up a breading station with three shallow dishes: place the flour in the first, the beaten eggs in the second, and the panko breadcrumbs in the third.
3. Dredge each fillet first in the flour, shaking off any excess, then dip it into the eggs, letting the excess drip off, and finally coat it thoroughly in the panko, pressing gently to adhere.
4. In a small saucepan over medium heat, whisk together the gochujang paste, honey, soy sauce, rice vinegar, and minced garlic until smooth, then simmer for 3–4 minutes until slightly thickened; set aside off the heat.
5. Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom about 1/8 inch deep, heating until it shimmers but doesn’t smoke.
6. Carefully place the breaded fillets in the hot oil, frying for 3–4 minutes per side until golden brown and crispy, flipping only once to avoid breaking the crust.
7. Transfer the fried fillets to a wire rack set over a baking sheet to keep them crisp, avoiding a plate where steam can make them soggy.
8. Brush each warm fillet generously with the gochujang glaze using a pastry brush, reserving a little extra for drizzling at the table.
9. Plate the glazed fillets immediately and serve while hot.
Perfectly crisp on the outside and tender within, each bite delivers a fiery-sweet punch from the glaze that mellows into umami depth. Pair it with steamed jasmine rice and quick-pickled vegetables to cut through the richness, or tuck it into lettuce wraps for a hands-on meal that celebrates texture and spice.
Parmesan-Crusted Fried Flounder with Lemon Aioli
Unveiling a dish that transforms humble flounder into a crispy, golden masterpiece, this Parmesan-crusted creation elevates weeknight dining with its elegant simplicity. The delicate fish, encased in a savory Parmesan and breadcrumb crust, pairs perfectly with a bright lemon aioli, offering a harmonious balance of textures and flavors that feels both indulgent and refined. It’s a recipe that promises to impress with minimal fuss, turning fresh ingredients into a restaurant-worthy meal right at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 flounder fillets (about 6 ounces each)
– A cup of all-purpose flour
– A couple of large eggs
– A splash of milk
– A cup of panko breadcrumbs
– A cup of grated Parmesan cheese
– A teaspoon of garlic powder
– A teaspoon of paprika
– Salt and pepper, to season
– A half cup of mayonnaise
– The zest and juice of one lemon
– A clove of garlic, minced
– A quarter cup of vegetable oil for frying
Instructions
1. Pat the flounder fillets dry with paper towels to ensure the coating adheres well.
2. Set up three shallow dishes: place the all-purpose flour in the first, whisk the eggs with a splash of milk in the second, and combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper in the third.
3. Dredge each flounder fillet in the flour, shaking off any excess.
4. Dip the floured fillet into the egg mixture, letting any extra drip off.
5. Press the fillet firmly into the breadcrumb-Parmesan mixture, coating both sides evenly for a crisp crust.
6. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
7. Carefully place the coated fillets in the hot oil, frying for 3-4 minutes per side until golden brown and the internal temperature reaches 145°F.
8. Transfer the fried fillets to a wire rack set over a baking sheet to keep them crispy, avoiding a soggy bottom.
9. In a small bowl, mix the mayonnaise, lemon zest, lemon juice, and minced garlic to create the aioli.
10. Serve the Parmesan-crusted fried flounder immediately with a dollop of lemon aioli on the side.
Offering a delightful crunch that gives way to tender, flaky fish, this dish delights with its savory Parmesan notes and zesty lemon kick. The aioli adds a creamy contrast, making each bite a symphony of textures. For a creative twist, try serving it over a bed of arugula with a drizzle of extra lemon juice or alongside roasted vegetables for a complete, elegant meal.
Cornflake-Crusted Fried Flounder with Honey Mustard
Luminous and crisp, this cornflake-crusted fried flounder transforms humble pantry staples into a showstopping main course, where the delicate fish meets a golden, shatteringly crisp exterior. Drizzled with a sweet-tangy honey mustard sauce, it’s a playful yet elegant twist on classic fried seafood that’s sure to become a weeknight favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 flounder fillets (about 6 ounces each)
– A couple of cups of cornflakes
– A half cup of all-purpose flour
– 2 large eggs
– A splash of milk
– A good pinch of salt and black pepper
– A cup of vegetable oil for frying
– A quarter cup of Dijon mustard
– 2 tablespoons of honey
Instructions
1. Pat the flounder fillets completely dry with paper towels to ensure the coating sticks well.
2. Crush the cornflakes in a zip-top bag until they resemble coarse crumbs, then pour them into a shallow dish.
3. Place the flour in a separate shallow dish and season it generously with salt and pepper.
4. In a third shallow dish, whisk together the eggs and milk until fully combined.
5. Dredge each flounder fillet first in the flour, shaking off any excess.
6. Dip the floured fillet into the egg mixture, letting any extra drip off.
7. Press the fillet firmly into the crushed cornflakes, coating both sides evenly for maximum crunch.
8. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
9. Carefully place the coated fillets in the hot oil, frying for about 3-4 minutes per side until golden brown and crispy.
10. Transfer the fried fillets to a wire rack set over a baking sheet to drain, which keeps them crisp instead of soggy.
11. While the fish rests, whisk together the Dijon mustard and honey in a small bowl until smooth.
12. Drizzle the honey mustard sauce over the warm flounder just before serving.
Just out of the fryer, the flounder boasts a wonderfully crunchy cornflake crust that gives way to tender, flaky flesh beneath. The honey mustard adds a bright, tangy contrast that cuts through the richness beautifully—try serving it alongside a simple arugula salad or with lemon wedges for an extra zesty kick.
Blackened Fried Flounder with Cajun Spices
Picture this: a flaky, tender flounder fillet, encased in a bold, spice-kissed crust that crackles with every bite. This blackened fried flounder brings the vibrant heat of Cajun country straight to your kitchen, offering a restaurant-worthy dish that’s surprisingly simple to master at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 4 flounder fillets (about 6 ounces each)
- 1 cup of all-purpose flour
- 2 large eggs
- A splash of whole milk
- 1 cup of fine cornmeal
- 2 tablespoons of Cajun seasoning
- A couple of teaspoons of smoked paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
- Pat the flounder fillets completely dry with paper towels to ensure the coating adheres well.
- In a shallow dish, whisk together the flour, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano until evenly combined.
- In a second shallow dish, beat the eggs with the splash of milk until smooth.
- Place the cornmeal in a third shallow dish.
- Dredge each fillet first in the seasoned flour mixture, shaking off any excess.
- Dip the floured fillet into the egg mixture, allowing any excess to drip off.
- Coat the fillet thoroughly in the cornmeal, pressing gently to help it stick.
- Place the coated fillets on a wire rack set over a baking sheet and let them rest for 5 minutes to set the crust.
- Pour vegetable oil into a large, heavy skillet to a depth of about 1/2 inch and heat it over medium-high heat to 350°F, checking with a kitchen thermometer for accuracy.
- Carefully add 2 fillets to the hot oil, frying for 3 to 4 minutes per side until the crust is deeply golden brown and crisp.
- Transfer the fried fillets to a paper towel-lined plate to drain excess oil, and repeat with the remaining fillets.
- Serve immediately with lemon wedges on the side for a bright, acidic contrast.
Succulent and flaky within, the fillets boast a crust that’s audibly crisp, infused with the smoky, peppery warmth of Cajun spices. For a creative twist, serve atop a bed of creamy grits or alongside a cool, tangy remoulade to balance the heat, making each bite a harmonious blend of texture and flavor.
Tempura-Fried Flounder with Sweet Chili Dip
Revered for its delicate flavor and versatility, flounder takes on a luxurious new identity in this tempura-fried preparation. The ethereal, golden crust gives way to tender, flaky fish, perfectly complemented by a sweet and tangy chili dip that adds a vibrant kick. This elegant yet approachable dish transforms a simple fillet into a restaurant-worthy centerpiece with minimal effort.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 flounder fillets, about 6 ounces each
– 1 cup all-purpose flour, plus a couple of tablespoons extra for dredging
– 1 cup ice-cold sparkling water
– 1 large egg yolk
– A good pinch of baking powder
– A generous amount of vegetable oil for frying (about 4 cups)
– For the dip: ½ cup sweet chili sauce, a splash of fresh lime juice, and a teaspoon of finely chopped cilantro
Instructions
1. Pat the flounder fillets completely dry with paper towels to ensure the batter adheres properly.
2. In a large bowl, whisk together 1 cup of flour, the egg yolk, and baking powder.
3. Gradually pour in the ice-cold sparkling water while whisking gently until just combined; a few lumps are fine to keep the batter light.
4. Heat the vegetable oil in a deep pot or Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
5. Lightly dredge each dry fillet in the extra flour, shaking off any excess.
6. Dip one floured fillet into the tempura batter, letting excess drip back into the bowl.
7. Carefully lower the battered fillet into the hot oil and fry for 3–4 minutes until golden brown and crisp, flipping halfway through.
8. Remove the fried fillet with a slotted spoon and drain on a wire rack set over a baking sheet to keep it crispy; repeat with remaining fillets, frying in batches to avoid overcrowding.
9. While the fish fries, stir together the sweet chili sauce, lime juice, and chopped cilantro in a small bowl for the dip.
10. Serve the tempura-fried flounder immediately with the sweet chili dip on the side.
You’ll delight in the contrast of the shatteringly crisp exterior against the moist, mild fish, with the dip offering a sweet-heat balance that elevates every bite. Try serving it over a bed of simply dressed greens or with steamed jasmine rice for a complete meal that feels effortlessly chic.
Garlic Butter Pan-Fried Flounder with Herbs
On a crisp evening when you crave something both elegant and effortless, this garlic butter pan-fried flounder delivers restaurant-quality flavor with minimal fuss. The delicate white fish, kissed with golden butter and fragrant herbs, transforms into a weeknight masterpiece that feels celebratory yet approachable.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– A couple of fresh flounder fillets (about 6 ounces each)
– A good glug of olive oil (about 2 tablespoons)
– A generous pat of unsalted butter (about 3 tablespoons)
– A few cloves of garlic, minced
– A small handful of fresh parsley, finely chopped
– A sprig of fresh thyme, leaves stripped
– A squeeze of fresh lemon juice (about 1 tablespoon)
– A pinch of kosher salt
– A crack of black pepper
Instructions
1. Pat the flounder fillets completely dry with paper towels—this ensures a crisp, golden sear without steaming.
2. Season both sides of the fillets evenly with the kosher salt and black pepper.
3. Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers, about 1 minute.
4. Carefully place the fillets in the hot skillet, laying them away from you to avoid oil splatter.
5. Cook the fillets undisturbed for 3 minutes, until the edges turn opaque and the bottom develops a light golden crust.
6. Gently flip the fillets using a thin spatula and cook for another 2–3 minutes, until the fish flakes easily with a fork.
7. Transfer the cooked fillets to a warm plate and tent loosely with foil to keep warm.
8. Reduce the heat to medium-low and add the unsalted butter to the same skillet.
9. Once the butter melts and begins to foam, add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
10. Stir in the fresh parsley and thyme leaves, letting them wilt slightly in the butter for about 15 seconds.
11. Remove the skillet from heat and immediately stir in the fresh lemon juice to create a bright, herb-infused sauce.
12. Spoon the warm garlic butter sauce generously over the plated flounder fillets.
Captivatingly tender and flaky, the flounder pairs beautifully with the rich, aromatic butter sauce that clings to each bite. Consider serving it over a bed of lemon-herb quinoa or alongside roasted asparagus for a complete, visually stunning meal that’s as delightful to eat as it is to prepare.
Creole Fried Flounder with Spicy Mayo
Tantalizingly crisp and bursting with bold Southern flavors, this Creole Fried Flounder with Spicy Mayo transforms a simple fish fillet into a showstopping meal. The golden, crunchy coating gives way to tender, flaky fish, all elevated by a creamy, piquant sauce that dances on the palate. It’s a dish that promises to bring a taste of Louisiana’s vibrant culinary spirit right to your dinner table.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 4 flounder fillets, about 6 ounces each
– 1 cup of all-purpose flour
– A couple of large eggs
– A splash of buttermilk, about 1/2 cup
– 2 cups of panko breadcrumbs
– A good shake of Creole seasoning, about 2 tablespoons
– A pinch of salt and a few cracks of black pepper
– A generous cup of vegetable oil for frying
– For the spicy mayo: 1 cup of mayonnaise, a tablespoon of hot sauce, a teaspoon of smoked paprika, and the juice from half a lemon
Instructions
1. Pat the flounder fillets completely dry with paper towels to ensure a crisp crust.
2. In a shallow dish, whisk together the flour, Creole seasoning, salt, and pepper.
3. In a second dish, whisk the eggs and buttermilk until smooth.
4. Place the panko breadcrumbs in a third shallow dish.
5. Dredge each fillet first in the seasoned flour, shaking off any excess.
6. Dip the floured fillet into the egg mixture, letting any extra drip off.
7. Press the fillet firmly into the panko breadcrumbs, coating both sides evenly for maximum crunch.
8. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
9. Carefully place two breaded fillets into the hot oil, frying for 3-4 minutes per side until deeply golden brown.
10. Transfer the fried fillets to a wire rack set over a baking sheet to drain, which keeps them crispy instead of soggy.
11. Repeat the frying process with the remaining two fillets.
12. While the fish rests, make the spicy mayo by stirring together the mayonnaise, hot sauce, smoked paprika, and lemon juice in a small bowl until fully combined.
13. Serve the fried flounder immediately with a generous dollop of the spicy mayo on the side.
Crunchy on the outside and impossibly tender within, each bite of this flounder offers a harmonious blend of savory spices and subtle heat from the mayo. Consider serving it atop a bed of creamy coleslaw or with a side of crispy sweet potato fries for a complete, satisfying meal that’s sure to impress.
Japanese Karaage-Style Fried Flounder
Delightfully crispy yet tender, Japanese Karaage-Style Fried Flounder transforms humble flounder fillets into an elegant, golden-brown masterpiece, marrying the light, flaky texture of the fish with the savory, umami-rich coating that defines this beloved Japanese technique. This dish offers a sophisticated twist on classic fried fish, perfect for elevating a weeknight dinner or impressing guests with minimal effort, while the karaage method ensures each bite is irresistibly crunchy without feeling heavy. With its delicate balance of flavors and satisfying crunch, it’s a recipe that brings restaurant-quality flair right to your kitchen table.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of flounder fillets, cut into bite-sized pieces
– A cup of all-purpose flour
– A couple of large eggs, lightly beaten
– A splash of soy sauce (about tablespoon)
– A teaspoon of grated ginger
– A clove of garlic, minced
– A pinch of salt and black pepper
– Enough vegetable oil for frying (about 2 cups)
– A tablespoon of cornstarch
Instructions
1. Pat the flounder fillets dry with paper towels to remove excess moisture, which helps the coating adhere better and prevents splattering during frying.
2. In a medium bowl, whisk together the soy sauce, grated ginger, minced garlic, salt, and black pepper to create a marinade.
3. Add the flounder pieces to the marinade, tossing gently to coat evenly, and let them sit for 10 minutes at room temperature to absorb the flavors.
4. In a shallow dish, combine the all-purpose flour and cornstarch, mixing well to ensure an even coating that will crisp up beautifully when fried.
5. Dip each marinated flounder piece first into the beaten eggs, then dredge it thoroughly in the flour-cornstarch mixture, shaking off any excess to avoid clumping.
6. Heat the vegetable oil in a deep skillet or pot to 350°F, using a thermometer to maintain the temperature for consistent frying and a golden-brown finish.
7. Carefully place the coated flounder pieces into the hot oil in a single layer, frying in batches to avoid overcrowding, which can lower the oil temperature and lead to soggy results.
8. Fry the flounder for 3-4 minutes, flipping halfway through, until they turn a deep golden brown and float to the surface, indicating they are cooked through and crispy.
9. Remove the fried flounder with a slotted spoon and drain on a wire rack set over a baking sheet, which keeps them crisp by allowing air circulation instead of letting steam soften them on paper towels.
10. Serve the karaage-style flounder immediately while hot and crispy. Beyond its initial crunch, this dish delights with a tender, flaky interior that melts in your mouth, complemented by the savory notes of ginger and garlic. For a creative twist, pair it with a zesty ponzu dipping sauce or serve over a bed of steamed rice with a sprinkle of scallions, making it a versatile centerpiece for any meal.
Old Bay Seasoned Fried Flounder Strips
Unveiling a coastal classic reimagined for effortless elegance, these Old Bay Seasoned Fried Flounder Strips transform humble flounder into golden, crisp morsels bursting with the iconic, savory-spice blend of the Chesapeake. Perfect for a quick yet impressive weeknight dinner or as the star of a casual gathering, they deliver restaurant-quality flavor with straightforward, home-kitchen ease.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– About 1.5 pounds of fresh flounder fillets, cut into 1-inch wide strips
– A generous 1/2 cup of all-purpose flour
– A couple of large eggs, lightly beaten
– A good 1 cup of panko breadcrumbs
– 2 tablespoons of that classic Old Bay seasoning, plus an extra pinch for sprinkling
– A big splash of buttermilk, about 1/4 cup
– A quart of vegetable oil for frying
– A lemon, cut into wedges for serving
Instructions
1. Pat the flounder strips completely dry with paper towels to ensure maximum crispiness.
2. In a shallow dish, whisk together the all-purpose flour and 1 tablespoon of Old Bay seasoning.
3. In a second shallow dish, combine the lightly beaten eggs and buttermilk until smooth.
4. In a third dish, mix the panko breadcrumbs with the remaining 1 tablespoon of Old Bay seasoning.
5. Dredge each flounder strip first in the flour mixture, shaking off any excess.
6. Dip the floured strip into the egg-buttermilk mixture, letting any drip off.
7. Press the strip firmly into the panko-Old Bay mixture, coating all sides evenly.
8. Place the breaded strips on a wire rack set over a baking sheet; this prevents sogginess and helps the coating set.
9. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 375°F, using a deep-fry thermometer for accuracy.
10. Carefully add 4-5 flounder strips to the hot oil, frying for 2-3 minutes until golden brown and floating.
11. Remove the strips with a slotted spoon and drain on a paper towel-lined plate; sprinkle immediately with a pinch of extra Old Bay.
12. Repeat the frying process with the remaining strips, allowing the oil to return to 375°F between batches.
13. Serve the strips hot with lemon wedges on the side.
Zesty and satisfying, these strips boast a shatteringly crisp panko crust that gives way to tender, flaky flounder, all perfumed with the warm, celery-salt kiss of Old Bay. For a creative twist, tuck them into soft brioche buns with tangy remoulade and shredded lettuce, or simply enjoy them straight from the plate with a cold, crisp beer—a truly versatile delight that feels both nostalgic and freshly exciting.
Thai-Inspired Fried Flounder with Sweet Chili Sauce
Beneath the golden, crisp exterior of this Thai-inspired fried flounder lies a delicate, flaky interior, perfectly complemented by a vibrant sweet chili sauce that balances heat with a touch of honeyed sweetness. This elegant dish transforms a simple white fish into a restaurant-worthy centerpiece, ideal for a weeknight dinner that feels effortlessly special. The combination of aromatic herbs and a tangy, slightly spicy sauce creates a harmonious blend of flavors that will transport your taste buds straight to the streets of Bangkok.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 flounder fillets, about 6 ounces each
– A cup of all-purpose flour
– A couple of large eggs
– A cup of panko breadcrumbs
– A generous pinch of salt and freshly ground black pepper
– A quart of vegetable oil for frying
– A half cup of sweet chili sauce
– A tablespoon of fresh lime juice
– A splash of fish sauce
– A handful of fresh cilantro leaves, chopped
– A lime, cut into wedges for serving
Instructions
1. Pat the 4 flounder fillets completely dry with paper towels to ensure a crisp crust, then season both sides generously with salt and freshly ground black pepper.
2. Place 1 cup of all-purpose flour in a shallow dish, beat 2 large eggs in a second dish, and add 1 cup of panko breadcrumbs to a third dish, creating a standard breading station.
3. Dredge each flounder fillet first in the flour, shaking off any excess, then dip it into the beaten eggs, allowing the excess to drip off.
4. Press the fillet firmly into the panko breadcrumbs, coating both sides evenly for a uniform golden finish.
5. Heat 1 quart of vegetable oil in a large, heavy-bottomed pot or deep skillet to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
6. Carefully add the breaded flounder fillets to the hot oil, frying in batches to avoid overcrowding, which can lower the oil temperature and result in soggy fish.
7. Fry each fillet for 3 to 4 minutes, flipping once halfway through, until the coating is deep golden brown and the fish flakes easily with a fork.
8. Transfer the fried flounder to a wire rack set over a baking sheet to drain excess oil, keeping it crisp rather than letting it sit on paper towels, which can trap steam.
9. In a small bowl, whisk together 1/2 cup of sweet chili sauce, 1 tablespoon of fresh lime juice, and a splash of fish sauce until well combined.
10. Drizzle the sweet chili sauce over the fried flounder just before serving, then garnish with a handful of chopped fresh cilantro leaves and lime wedges on the side.
Yield a dish where the flounder’s light, airy crunch gives way to tender, moist flesh, all enhanced by the sauce’s sweet-spicy tang. You’ll find the cilantro adds a fresh, herbal note that cuts through the richness, making each bite perfectly balanced. For a creative twist, serve it over a bed of jasmine rice with steamed bok choy to soak up every last drop of that irresistible sauce.
Bacon-Wrapped Fried Flounder Bites
Kicking off our culinary exploration, we present a dish that masterfully balances the delicate sweetness of flounder with the rich, smoky allure of bacon—a perfect appetizer for gatherings where elegance meets comfort. These golden-brown morsels offer a satisfying crunch that gives way to tender, flaky fish, creating a harmonious contrast that delights both palate and eye.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of fresh flounder fillets, cut into 1-inch cubes
– 8 slices of thick-cut bacon, each slice cut into thirds
– A cup of all-purpose flour
– A couple of large eggs, lightly beaten
– A cup of panko breadcrumbs
– A splash of vegetable oil for frying
– A teaspoon of smoked paprika
– A pinch of salt and freshly ground black pepper
Instructions
1. Pat the flounder cubes dry with paper towels to ensure a crisp coating.
2. Season the flour with smoked paprika, salt, and pepper in a shallow bowl.
3. Place the beaten eggs in a second shallow bowl and the panko breadcrumbs in a third.
4. Wrap each flounder cube tightly with a piece of bacon, securing it with a toothpick if needed.
5. Dredge each bacon-wrapped cube in the seasoned flour, shaking off any excess.
6. Dip the floured cubes into the beaten eggs, coating them evenly.
7. Roll the coated cubes in the panko breadcrumbs, pressing gently to adhere.
8. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
9. Fry the bites in batches for 3-4 minutes until golden brown and the bacon is crisp.
10. Transfer the fried bites to a paper towel-lined plate to drain excess oil.
11. Serve immediately while hot for the best texture.
Wrapped in a savory embrace, these bites offer a delightful interplay of textures—crispy bacon yielding to moist, flaky fish beneath a golden crust. Their smoky-sweet flavor profile pairs beautifully with a zesty aioli or a squeeze of fresh lemon, making them an irresistible centerpiece for any festive spread.
Summary
These 18 crispy fried flounder recipes are a treasure trove for seafood lovers, offering everything from classic comfort to creative twists. Try one tonight, leave a comment with your favorite, and share this roundup on Pinterest to spread the crispy joy!
