This easy deep-fried flounder is dipped in buttermilk and then coated with a combination of biscuit baking mix and cornmeal. The crispy coating
The flounder is a flatfish from the order Pleuronectiformes, meaning they have both eyes on the same side of their head. Any fish caught off the US coast and labeled "sole" is actually a flounder. Sole is a good substitute for flounder.
Flounder is a thin and flaky, delicate fish with a rather sweet seafood-like flavor. Because the fillets are usually quite thin, it is often stuffed, rolled, and baked.
In this recipe, flounder fillets are deep fried to perfection with a biscuit mix and cornmeal coating.
To find out which flounder species are most sustainable at this time, take a look at Flounder Recommendations from seafoodwatch.org.
- 8 flounder fillets, skin removed
- whole milk or buttermilk
- 1 cup pancake mix or biscuit baking mix
- 1 cup cornmeal
- oil, for deep-frying
- salt, to taste
- lemon wedges
- parsley sprigs, for garnish
Heat the oven to 200 F (this is 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 and then set aside.
In a mixing bowl, combine baking mix or pancake mix and cornmeal; stir to blend.
In a deep heavy skillet or saute 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 and 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, turning 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.
Makes 4 to 6 servings.
Tips and Variations
- Quick Tartar Sauce - In a small bowl combine 3/4 cup of mayonnaise with 4 tablespoons of finely chopped sweet (bread and butter) pickles or sweet pickle relish and 1 tablespoon of lemon juice. Mix well to blend ingredients. Cover and chill until serving time.
- If you don't have baking mix, substitute 1 cup of flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. Thoroughly cut in 1 1/2 tablespoons of cold butter or shortening with a pastry blender or your fingers.