Flounder Recipes

fried flounder

Deep Fried Flounder

  • 8 flounder fillets, skin removed
  • whole milk
  • 1 cup pancake mix
  • 1 cup cornmeal
  • oil, for deep frying
  • lemon wedges
  • parsley sprigs, for garnish

Place flounder fillets in a shallow baking dish; pour in enough milk to cover; set aside. In a mixing bowl, combine pancake mix and cornmeal; stir to blend. In a heavy skillet, heat about 2 inches of oil to 365 degrees; a 1-inch bread cube should turn golden brown in 1 minute.
Drain fish and dredge each fillet in cornmeal mixture, coating well on both sides. Shake off excess. Add fillets to hot oil and deep-fry, turning once, until golden brown and crisp on both sides (about 4 minutes). Fry a few at a time to keep oil temperature up. Drain on paper towels. Serve hot, garnished with lemon wedges and parsley sprigs, if desired.
Makes 4 to 6 servings.
From Diana Rattray,
Your Guide to Southern U.S. Cuisine

Baked Flounder

  • 1 tablespoon fresh chopped parsley
  • 3 to 4 green onions, chopped
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup dry white wine
  • 1/2 cup water
  • 2 to 2 1/2 pounds flounder fillets
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 egg yolk

In a large skillet over medium heat, combine parsley, green onions, salt, pepper, white wine and water; bring to a boil. Add flounder and poach for 8 to 10 minutes. Remove flounder to a lightly buttered shallow baking dish. Continue cooking wine mixture until liquid reduced to about 1 cup.
In a large saucepan melt 2 tablespoons of butter then add flour, stirring until a smooth paste is formed. Gradually add reduced liquid and heavy cream, stirring constantly over low heat. Continue cooking, stirring constantly, until thickened. Add remaining butter; pour over the flounder. Place the flounder under the broiler and broil until browned.
This baked flounder recipe serves 6.
From Diana Rattray,
Your Guide to Southern U.S. Cuisine

Laura’s awesome fish tacos

The marinade

1-2 cups fresh cilantro, finely chopped

3 cloves of garlic, sliced thin or finely chopped

Juice of one lime

Red pepper flakes to taste

Sea salt to taste

Freshly ground black pepper

1 tablespoon olive oil

The Slaw

1 ear of sweet corn, cooked briefly in boiling water and scraped from the cob

3-4 cups thinly sliced red cabbage

1/2 white onion, finely chopped

1 cup cilantro, finely chopped

1 tablespoon olive oil

A splash of cider or white vinegar

Salt and pepper to taste

The sauce

3/4 of a cup of mayonnaise

3/4 Of a cup of plain Yogurt

1 tablespoon chipotle powder

This is a delicious recipe courtesy of a friend of mines culinary blog

Serves 2-4

Use about 1 pound fish, any will do, but I recommend a white fleshed fish such as wild caught flounder, whiting, or red snapper.

The Sauce

Mix equal parts mayonnaise and plain yogurt, (3/4 of a cup of each should be plenty) season with loads of chipotle powder (I recommend at least a table spoon)


Lime wedges

Small flour tortillas, warm, soft and floppy

Mix up the marinade and pour over fish. Let rest in fridge for about an hour. In the meantime, chop the raw white onion and run under cold water (this is a Rick Bayless trick and helps cut down on the onion’s bite). Drain. Mix with cabbage, cilantro corn and olive oil. Season to taste and set aside.

Whisk the mayonnaise and yogurt for the sauce, season with chipotle powder. Refrigerate. Crank up your oven’s broiler. Set the fish (the marinade can come, too, if you want it, but you may want to remove the garlic because it can burn) in a glass dish when the oven is hot, broil for

5-10 minutes (watch the fish so it doesn’t over cook- you want it slightly moist inside). You can also carefully grill the fish, be shore not to let it breakup and fall into the fire. Warm the tortillas between two moist paper towels. Wrap tortillas and paper towels in foil and warm in oven until soft. Assemble tacos (fish cut into small pieces, slaw sauce). Eat, repeat.