Crispy Fried Flounder: A Southern Classic with Coastal Charm

Whether you're casting lines off the Gulf Coast or browsing the seafood counter in Moody, Alabama, flounder is a prized catch for its mild flavor and delicate texture. And when it comes to cooking it Southern-style, nothing beats a golden, crispy fried fillet served with lemon wedges and homemade tartar sauce.

Why Flounder?

Flounder is a flatfish found in both Atlantic and Gulf waters. Its lean, flaky meat makes it ideal for frying, especially when paired with a seasoned crust that locks in moisture and adds crunch. It's also low in fat and high in omega-3s-so yes, you can feel good about indulging.

🍽️ Ingredients (Serves 4)

For the fish:

• 4 skinless flounder fillets (about 1–1.5 lbs total)

• 1 cup all-purpose flour

• 2 large eggs

• ½ cup whole milk

• 1 tablespoon yellow mustard (adds depth and tang)

• 1 cup plain breadcrumbs or seasoned cornmeal

• Salt and pepper to taste

• Vegetable oil for frying

Optional Southern twist: Add ½ tsp paprika and a pinch of cayenne to the flour for extra kick.

For the tartar sauce:

• 1 cup mayonnaise

• 2 tsp mustard

• 2 tsp lemon juice

• ½ cup chopped pickles

• 1 tsp capers (optional)

• 1 finely minced shallot

• 1 tbsp chopped chives or parsley

• Black pepper to taste

🔪 Instructions

1. Prep the tartar sauce

Mix all tartar ingredients in a bowl. Chill in the fridge while you fry the fish.

2. Set up your breading station

• Plate 1: Flour + seasonings

• Plate 2: Egg, milk, mustard (whisked together)

• Plate 3: Breadcrumbs or cornmeal

3. Bread the fillets

Pat fish dry. Dredge each fillet in flour, dip in egg wash, then coat in breadcrumbs. Press gently to ensure full coverage. Let rest in the fridge for 30–60 minutes to help the crust adhere.

4. Heat the oil

Pour oil into a skillet to about 1 inch depth. Heat to 350°F. Use a thermometer-hot oil is key to crisp, non-greasy fish.

5. Fry the flounder

Fry fillets 3–5 minutes per side until golden brown. Don't overcrowd the pan. Transfer to a rack over a baking sheet in a warm oven while you finish the batch.

6. Serve hot

Plate with lemon wedges, tartar sauce, and maybe a side of hush puppies or coleslaw.

Pro Tips from the Gulf to the Garden

• Fresh flounder should smell like the sea, not fishy.

• Resting the breaded fillets before frying helps prevent the crust from falling off.

• Use a wire rack, not paper towels, to keep the crust crisp after frying.