Get ready to transform your dinner table with the most irresistibly crunchy and golden flounder you've ever tasted! This cornmeal crusted flounder isn't just a recipe – it's a culinary experience that will make your taste buds dance with delight. Imagine biting into a perfectly crisp exterior that gives way to tender, flaky fish, all enhanced by a zesty homemade tartar sauce. Whether you're a seafood enthusiast or looking to impress your dinner guests, this recipe promises restaurant-quality results right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 flounder fillets
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- Salt and pepper to taste
- Oil for frying
- 1 cup tartar sauce
Instructions
- Prepare your ingredients by patting the flounder fillets dry with paper towels to remove excess moisture, which helps the coating adhere better.
- Set up a breading station with three shallow dishes: mix flour with salt and pepper in the first dish, whisk eggs and milk together in the second dish, and spread cornmeal in the third dish.
- Dredge each flounder fillet first in seasoned flour, shaking off excess, then dip into egg mixture, and finally coat completely with cornmeal, pressing gently to ensure an even, thick crust.
- Heat oil in a large skillet over medium-high heat until it reaches approximately 350°F. Use enough oil to cover the bottom of the pan with about 1/4 inch depth.
- Carefully place breaded fillets into hot oil, cooking for 3-4 minutes per side until golden brown and fish flakes easily with a fork. Avoid overcrowding the pan to maintain oil temperature.
- Remove fillets and drain on a wire rack or paper towels to keep the crust crispy and remove excess oil.
- Serve immediately with prepared tartar sauce on the side, garnished with lemon wedges if desired.
Tips
- Pat the fish completely dry before breading to ensure maximum crispiness and prevent soggy coating.
- Maintain oil temperature around 350°F for the perfect golden-brown crust without burning.
- Use a wire rack instead of paper towels when draining to keep the crust crisp and prevent sogginess.
- Choose fresh, high-quality flounder for the best flavor and texture.
- Don't overcrowd the pan – cook fillets in batches to maintain consistent oil temperature.
- For extra flavor, add herbs like dried parsley or Old Bay seasoning to your cornmeal mixture.
- Serve immediately for the crispiest texture and most enjoyable eating experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 120mg
