Name: Crispy Fried Flounder Fish: A Southern Classic Done Right Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Southern American
Ingredients: 4 flounder fillets (4–6 oz each, skinless); 1 cup buttermilk; 1 cup cornmeal; ½ cup all-purpose flour; 1 tsp garlic powder; 1 tsp paprika; ½ tsp cayenne pepper (optional); Salt & black pepper (to taste); Vegetable oil (for frying, about ½ inch in skillet); Lemon wedges; Tartar sauce

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Introduction

Crispy Fried Flounder is a Southern classic that combines a crunchy, flavorful coating with tender, flaky fish. Perfectly seasoned and fried to golden perfection, this dish makes an irresistible snack or main course. Serve it with lemon wedges and tartar sauce for a true taste of comfort.

The image shows a white scalloped-edge plate lined with white paper, layered with five pieces of golden-brown fried fish, each piece crispy and textured with a crunchy coating. Lemon wedges are placed evenly on top and around the fish, adding bright yellow color. Fresh green parsley sprigs are scattered on the plate and nearby for decoration. To the upper left, there is a white flower-shaped bowl filled with coleslaw showing shredded white cabbage, orange carrot bits, and small green pieces, all mixed together. A small white bowl filled with pinkish dipping sauce topped with chopped green herbs is in the lower right corner. The whole setup rests on a white marbled surface with a folded white cloth behind it and a spatula with a wooden handle laying nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 flounder fillets (4–6 oz each, skinless)
1 cup buttermilk
1 cup cornmeal
½ cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
½ tsp cayenne pepper (optional)
Salt & black pepper (to taste)
Vegetable oil (for frying)
Lemon wedges and tartar sauce (for serving)

Instructions

Step 1: Soak the flounder fillets in buttermilk for at least 15–30 minutes to tenderize the fish and enhance flavor.
Step 2: In a wide bowl, combine cornmeal, flour, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper.
Step 3: Remove the fillets from the buttermilk, letting excess drip off, then dredge each fillet in the seasoned cornmeal mixture, pressing gently to coat evenly.
Step 4: Let the coated fillets rest for 5–10 minutes to help the crust set.
Step 5: Heat ½ inch of vegetable oil in a skillet to 350°F (175°C). Test the temperature by dropping a pinch of the coating into the oil—it should sizzle immediately.
Step 6: Carefully place the fillets in the hot oil, frying 3–4 minutes per side until golden and crispy. Avoid overcrowding the pan to maintain oil temperature.
Step 7: Transfer fried fillets to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and tartar sauce.

Tips & Variations

For extra crispiness, double-dip the fillets by repeating the buttermilk soak and coating step before frying.
Use smoked paprika instead of regular paprika for a subtle smoky flavor.
If you prefer less heat, omit the cayenne pepper or reduce the amount.
Serve with a fresh side salad or coleslaw for a complete meal.

Storage

Store leftover fried flounder in an airtight container in the refrigerator for up to 2 days. To reheat, place fillets on a baking sheet in a 375°F (190°C) oven for 8–10 minutes to crisp up the coating again. Avoid microwaving, as it can make the crust soggy.

How to Serve

A white plate with a large, golden brown breaded fish fillet resting on it, showing a crunchy texture with small green herb flecks mixed in the coating; a small section is cut and held up on a fork, revealing tender, white fish inside with a dollop of creamy white sauce on top; several lemon wedges with bright yellow skin and pale yellow flesh sit along the top edge of the plate, while a small bunch of fresh, dark green parsley leaves is placed near the fish; the plate is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, you can substitute flounder with other mild, flaky white fish like catfish, tilapia, or sole. Adjust cooking times slightly depending on fillet thickness.

Do I have to use buttermilk?

While buttermilk is recommended for tenderizing and flavor, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before soaking the fish.