Crispy Fried Flounder Fish: A Southern Classic Done Right Recipe
Experience the ultimate Southern classic with this Crispy Fried Flounder Fish recipe. Tender flounder fillets soaked in buttermilk for a flavorful, moist interior are coated in a seasoned cornmeal and flour mixture, then fried to golden perfection. Served with lemon wedges and tartar sauce, this dish delivers a crunchy, savory bite that is perfect for a satisfying meal or snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
Fish and Marinade
- 4 flounder fillets (4–6 oz each, skinless)
- 1 cup buttermilk
Coating
- 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)
Frying
- Vegetable oil (for frying, about ½ inch in skillet)
To Serve
- Lemon wedges
- Tartar sauce
Instructions
- Buttermilk Soak: Submerge the flounder fillets in 1 cup of buttermilk. Let them soak for at least 15 to 30 minutes. This tenderizes the fish and helps the coating stick better.
- Prepare Seasoned Coating: In a wide bowl, combine 1 cup cornmeal, ½ cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, ½ tsp cayenne pepper (optional), salt, and black pepper to taste. Mix thoroughly to create an even seasoning blend.
- Coat the Fish: Remove the fillets from the buttermilk, allowing the excess to drip off. Dredge each fillet in the seasoned cornmeal mixture, pressing gently to ensure an even and thorough coating.
- Set the Coating: Let the coated fillets rest on a plate for 5 to 10 minutes. This helps the dry coating to adhere better and set before frying.
- Heat the Oil: Pour vegetable oil into a skillet to a depth of about ½ inch. Heat the oil to 350°F (175°C). Use a thermometer or test by dropping a pinch of coating into the oil—it should sizzle immediately.
- Fry the Fish: Carefully place the coated flounder fillets into the hot oil without overcrowding the pan. Fry each side for 3 to 4 minutes, or until the fillets are golden brown and crispy. Maintain oil temperature to avoid soggy coating.
- Drain and Rest: Transfer the fried fillets to a paper towel-lined plate to drain excess oil and retain crispiness.
- Serve: Serve the crispy fried flounder immediately with fresh lemon wedges and tartar sauce for dipping.
Notes
- Soaking the fish in buttermilk not only tenderizes but also enhances flavor.
- Do not overcrowd the skillet while frying to maintain the oil temperature and crispiness.
- Optional cayenne pepper adds a subtle heat; adjust according to taste.
- Use a thermometer to monitor oil temperature for best frying results.
- Serve immediately to enjoy the crisp texture at its best.
Keywords: crispy fried flounder, southern fried fish, cornmeal crusted fish, buttermilk fish, fried fish recipe, southern cooking, seafood snack, dinner fish
