Crispy Deep Fried Flounder Recipes

DEEP FRIED FLOUNDER

Steps:

• Heat the oil to 375 degrees F in a deep, heavy skillet or deep fryer. Meanwhile, mix together the cayenne, garlic powder, onion powder, thyme, salt, black pepper, and flour in a shallow dish. Place the milk in another shallow dish. Dip the flounder fillets first in the milk, letting any excess drip off. Then dredge in the seasoned flour mixture, coating the fillets completely. Add the fish to the hot oil, in batches if needed) and cook until they start to float and are lightly browned. Remove the fish with a slotted spoon to paper toweling to drain. Serve hot with tartar sauce or other dipping sauces.

CRISPY DEEP-FRIED FLOUNDER

Steps:

• Gather the ingredients. Heat the oven to 200 F, to keep fried fish warm while frying subsequent batches.
• Place the flounder fillets in a shallow baking dish; pour in enough milk or buttermilk to cover the fillets. Set aside.
• In a mixing bowl, combine the pancake mix or baking mix and cornmeal; stir to blend.
• In a deep heavy skillet or sauté pan, heat about 1 1/2 to 2 inches of oil to 365 F (185 C). If you don't have a deep-fry thermometer, toss a 1-inch cube of bread into the hot oil. It should turn golden brown in 1 minute.
• Drain the fish using a colander.
• Dredge each piece in the baking mix and cornmeal mixture, coating the fillets thoroughly on both sides. Shake off any excess.
• Add the fish fillets to hot oil and fry.
• Turn once after about 2 minutes, until golden brown and crisp on both sides (about 4 minutes total). Fry a few at a time to keep the oil temperature from dropping. If the temperature drops significantly and does not recover quickly, the coating will absorb more oil.
• Drain the flounder fillets on paper towels and sprinkle lightly with salt, to taste.
• Transfer the fried fish to a rack in a baking pan and keep warm in the preheated oven for up to 20 minutes, if desired.
• Serve fried flounder hot, garnished with lemon wedges and parsley sprigs, if desired.

PAN-FRIED FLOUNDER

Steps:

• Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
• Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

CRISPY FRIED FISH

Steps:

• In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
• In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
• In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.

FRIED FLOUNDER IN BEER BATTER

Steps:

• Cut the fillets into three-by-four-inch pieces. Sprinkle with lemon juice and season with salt and pepper. Set aside.
• Combine the egg yolks, beer, flour and baking powder. Mix thoroughly.
• Whip the egg whites until stiff.
• Gently fold the egg whites into the batter until well mixed in.
• Heat the oil to 375 degrees (or to almost smoking point). Put the fish into the batter and shake off excess. Fry a few pieces at a time, turning with a slotted spoon when they rise to the surface. Drain on paper towels and keep warm until ready to serve.

CRISPY FISH FILLETS

Steps:

• In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
• Heat oil in a large heavy skillet over medium-high heat.
• Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
• Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.