Easy to Try!
Recipe for Crispy Deep Fried Flounder
The flounder is a flatfish with both eyes on the same side of their head. The fish is thin and flaky with a sweet taste. Due to their thinness, fish fillets made from flounder are stuffed, rolled, and baked. Here we teach you a simple recipe for deep fried flounder where the coating is made from cornmeal and biscuit mix
Note that you can use “sole” caught off the US Coast as a substitute for flounder. Without further ado, here’s how you fry flounder.
What You Need:
- Flounder fillets without the skin (8 fillets make 4 to 6 servings)
- Whole milk/buttermilk (2 cups)
- Biscuit baking mix/pancake mix (1 cup)
- Cornmeal (1 cup)
- Oil (3 cups)
- Lemon wedges
- Salt to taste
How To Prepare:
- Heat the oven to 2000F. This will keep the fish warm in case you are frying more batches
- Take a shallow baking dish and place fillets inside. Cover the fillets with milk. Set aside
- Take a mixing bowl to combine cornmeal and biscuit mix. Stir well to blend
- Take a sauté pan or a deep heavy skillet, and pour up to 2 inches of oil in it. Heat over 3650F.
- Drain the fillets, and coat each piece with the cornmeal biscuit mix. Coat thoroughly on both sides
- Fry the fillets, turning once after every 2 minutes. Fry until brown and crisp on both sides. This will take about 5 minutes.
That’s about it! Drain the fillets on paper towels to soak the oil, and then sprinkle salt to taste. Just remember to fry a few fillets at a time to keep the oil warm. Garnish with lemon wedges for best taste.
Fatima M.
Freelance Blogger
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