Since we're trying to incorporate more seafood into our diets, I thought it would be fun to make some southern fried flounder. I also wanted to use the cast iron skillet we got not too long ago. Although I had a bit of trouble frying the flounder, it was quite delicious and fragrant. I had trouble getting the corn meal coating to stay on the flounder instead of falling off into the pan, although I'm guessing that using egg or something to help "stick" the corn meal on the fish would have helped. The texture of the cornmeal also provided a nice contrast to the flounder, a crispy coating on some tender fish. Overall, this flounder was pretty easy and delicious. I especially liked that it brought some southern flavors here to Yankeeland, where stuff just isn't quite as tasty. This flounder is definitely something that I could make again without having to worry about leftovers.
What are your favorite ways to make flounder?
Southern Fried Flounder
by CJ HuangMaterials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| flounder fillets | |||||
| cornmeal | |||||
| paprika | |||||
| salt | |||||
| pepper | |||||
| sugar | |||||
| oil |
Methods:
- Combine all materials except flounder. Use as much cornmeal as needed to cover the fish, and use the other seasonings to taste. It's not too hard to add more later on, even after the fish is cooked.
- Cover all exposed flounder surfaces with cornmeal mixture.
- Place the fish in a hot skillet or pan with about a quarter inch of oil.
- Fry for approximately 5 minutes, or until brown.
- Flip carefully and cook another 4-5 minutes, or until brown and fish flakes.
- Drain on absorbent paper before serving.
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