Go Back
Close-up of a golden-brown Crispy Fried Flounder, perfectly cooked and ready to eat.

BEST Crispy Fried Flounder

This recipe delivers perfectly crispy fried flounder with a golden-brown, shatteringly crisp coating. The secret lies in a double dredge technique, precise oil temperature control, and thorough drying of the fish. Serve immediately with lemon wedges and tartar sauce for a restaurant-quality meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Flounder fillets, skin removed
  • 1 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1 cup Buttermilk
  • 2 tbsp Hot sauce optional
  • 4 cups Vegetable oil, for frying
  • Lemon wedges, for serving
  • Tartar sauce, for serving optional

Equipment

  • 3 shallow dishes or pie plates
  • Deep-fry thermometer
  • Large pot or deep fryer
  • tongs
  • wire rack
  • paper towels
  • whisk

Method
 

  1. Prepare the Fish: Cut the flounder fillets into manageable pieces, about 4-6 inches long. Pat them completely dry with paper towels.
  2. Set up the Breading Station: In the first shallow dish, combine the flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. Whisk together thoroughly.
  3. Prepare the Wet Mixture: In the second shallow dish, whisk together the buttermilk and hot sauce (if using).
  4. Breading Process: Dredge each piece of flounder in the flour mixture, ensuring it's completely coated. Shake off any excess. Then, dip it into the buttermilk mixture, allowing the excess to drip off. Finally, dredge it again in the flour mixture, pressing gently to ensure a good coating.
  5. Heat the Oil: Pour vegetable oil into a large pot or deep fryer to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
  6. Fry the Flounder: Carefully add the breaded flounder pieces to the hot oil, working in batches to avoid overcrowding the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C).
  7. Drain and Serve: Remove the fried flounder from the oil with tongs and place it on a wire rack to drain excess oil. Serve immediately with lemon wedges and tartar sauce, if desired.

Notes

Ensure the flounder is completely dry before breading for maximum crispiness. Maintaining the oil temperature is crucial; use a deep-fry thermometer. Fry in batches to avoid overcrowding. Drain on a wire rack to prevent sogginess. For extra flavor, add hot sauce to the buttermilk. The double dredge technique is key for achieving the perfect crispy coating. You can substitute the flounder with other white fish fillets.