Fried Flounder Recipe - Easy-to-Make American Classic

Fried Flounder

Fried Flounder Recipe - Easy-to-Make American Classic
Region / culture: USA | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 5


Fried Flounder
Fried Flounder

Fried flounder is a classic seafood dish that is loved for its crispy exterior and tender, flaky fish. This recipe is a simple and delicious way to enjoy this popular dish at home.


Fried flounder has been a staple in Southern cuisine for generations. The dish originated as a way to make use of the abundant flounder found in the coastal waters of the South. The simple preparation and delicious flavor of fried flounder quickly made it a favorite among seafood lovers.


How to prepare

  1. Season the flounder with salt and pepper.
  2. Coat the flounder with a mixture of cornmeal and flour.
  3. Dip the flounder in beaten eggs.
  4. Fry the flounder in 1 cup of vegetable oil or butter at 350°F (177°C) until it turns golden brown, flipping it once. #Garnish with lemon slices and parsley. Enjoy.


  • Try using different types of fish such as catfish or tilapia.
  • Add spices such as paprika or cayenne pepper to the flour mixture for extra flavor.

Cooking Tips & Tricks

Make sure to season the flounder well before coating it with the flour and cornmeal mixture.

- Be sure to fry the flounder in hot oil to ensure a crispy exterior.

- Use a non-stick skillet or cast iron pan for frying to prevent sticking.

Serving Suggestions

Serve the fried flounder with a side of coleslaw, hush puppies, and tartar sauce for a classic Southern meal.

Cooking Techniques


Ingredient Substitutions

You can use any white fish fillets in place of flounder.

- You can use regular flour in place of self-rising flour.

Make Ahead Tips

You can prepare the flour and cornmeal mixture ahead of time and store it in an airtight container until ready to use.

Presentation Ideas

Serve the fried flounder on a platter garnished with lemon slices and fresh parsley for a beautiful presentation.

Pairing Recommendations

Fried flounder pairs well with a crisp white wine such as Sauvignon Blanc or a light beer.

Storage and Reheating Instructions

Store any leftover fried flounder in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of fried flounder contains approximately 300 calories.


Each serving of fried flounder contains approximately 15 grams of carbohydrates.


Each serving of fried flounder contains approximately 10 grams of fat.


Each serving of fried flounder contains approximately 25 grams of protein.

Vitamins and minerals

Fried flounder is a good source of vitamin B12, selenium, and phosphorus.


This recipe contains fish, eggs, and wheat.


Fried flounder is a nutritious and delicious seafood dish that is high in protein and low in carbohydrates.


Fried flounder is a delicious and easy-to-make seafood dish that is perfect for a weeknight dinner or a special occasion. Enjoy the crispy exterior and tender, flaky fish in every bite.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was handed down to me by my dear friend Margaret, who had learned it from her grandmother many years ago. The recipe for Fried Flounder was a special one, passed down through generations, and I felt honored that Margaret had chosen to share it with me.

Margaret had invited me over for dinner one evening, and as I sat at her kitchen table, she began to prepare the meal. The scent of butter and garlic filled the room as she expertly seasoned the flounder fillets with salt, pepper, and a squeeze of lemon juice. She then dipped them in a mixture of flour and breadcrumbs before frying them up in a hot skillet.

As I watched Margaret work her magic in the kitchen, I couldn't help but be amazed by her skill and expertise. She moved with a grace and confidence that only comes from years of practice and experience. I knew that I had much to learn from her, and I soaked up every detail of the recipe as she explained it to me.

After the flounder had been fried to a perfect golden brown, Margaret plated it up and served it with a side of creamy mashed potatoes and steamed green beans. The first bite was heavenly - the flounder was tender and flaky, with a crispy crust that was bursting with flavor. I couldn't believe how delicious it was, and I knew right then and there that I had to learn how to make it myself.

Over the next few weeks, I practiced making Fried Flounder in my own kitchen. I experimented with different seasonings and cooking techniques, trying to capture the same magic that Margaret had brought to the dish. It wasn't easy at first - there were plenty of burnt fillets and soggy crusts along the way - but with each attempt, I grew more confident in my abilities.

One day, as I was preparing Fried Flounder for dinner, my own granddaughter walked into the kitchen and asked what I was making. I smiled and told her about the recipe that Margaret had shared with me, and how I had been working to perfect it ever since. My granddaughter's eyes widened with excitement, and she asked if she could help me cook.

Together, we seasoned the flounder fillets, dipped them in the flour mixture, and fried them up in the skillet. I showed my granddaughter how to tell when the fish was cooked perfectly - when it flaked easily with a fork and had a crispy crust on the outside. As we sat down to eat our meal, I watched with pride as my granddaughter took her first bite of Fried Flounder and declared it to be the best fish she had ever tasted.

As the years went by, I continued to make Fried Flounder for my family and friends, sharing the recipe with anyone who was willing to learn. Each time I cooked the dish, I thought of Margaret and the special bond that we shared through our love of cooking. I knew that she was looking down on me from heaven, proud of the legacy that she had passed on to me.

Now, as I sit here writing this story, I can't help but feel grateful for all of the recipes that have been shared with me over the years. Each one holds a special place in my heart, a memory of the person who taught it to me and the joy that it brings to those who taste it. And as I pass on the recipe for Fried Flounder to my own granddaughter, I know that the tradition will live on for generations to come.


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