Pan Fried Flounder
Serves 4 people
One of the easiest dishes you can make on a lazy day. I prefer flounder over tilapia. I know fish is not everybody’s favorite food, but fish is a great alternative when I want to take a break from eating meats and poultry. So I cook fish at least once a week.
32 ounce bag frozen flounder fish fillets, thawed
2 tsps. coarse kosher salt
½ tsp. ground black pepper
½ tsp. smoked paprika
½ tsp. cayenne pepper
1 cup light olive oil for frying
2 cups unbleached all-purpose flour
1 ½ tsp. coarse kosher salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. dried thyme
Remove fish from its packing. Line fish fillets over 3 layers of paper towels and pat them dry.
Combine kosher salt, ground black pepper, smoked paprika, and cayenne. Season fish fillets on both sides. Set aside.
In a large bowl, combine breading ingredients.
Bread fish fillets in batches of 3 of 4 depending on the size of your skillet. And let them sit in a platter for at least 5 minutes before frying. This process will allow the breading to adhere to the fish, thus resulting in crunchier fish.
Heat a large skillet and add the oil. Just before smoking point, fry the fish 5 – 6 until crispy on one side before flipping. Turn the fish over and fry the other side.
I found that when working with this type of fish, you have to fry them until crispy on one side before flipping them over. Otherwise the fish is going to fall apart. Flounder is more delicate but taste better than tilapia.
Continue breading and frying the fish fillets in batches until done.
Serve with sautéed vegetables or over garden salad.
Enjoy and Happy Cooking!