Ingredients:

  • lbs Flounder Fillets (skinless, thin)
  • cup All-Purpose Flour
  • /4 cup Cornstarch
  • tsp Smoked Paprika
  • tsp Garlic Powder
  • tsp Fine Sea Salt
  • /2 tsp Freshly Ground Black Pepper
  • Large Eggs
  • /4 cup Whole or 2% Milk
  • –3 cups Neutral High Heat Oil (Canola or Vegetable)

Instructions:

  1. Prep the Fish: Pat the flounder fillets meticulously dry using paper towels. Set aside.
  2. Set Up Dredging Station: Prepare three separate, shallow dishes. Dish 1: Plain flour for initial dusting. Dish 2 (Dry Mix): Combine remaining flour, cornstarch, smoked paprika, garlic powder, salt, and pepper. Whisk well. Dish 3 (Wet Mix): Whisk the eggs and milk together until just combined.
  3. Coat the Flounder: Lightly dust each fillet in Dish 1, shake off excess. Dip completely into the wet mixture (Dish 3), letting any excess drip off. Finally, press firmly into the seasoned dry mix (Dish 2), ensuring the entire surface is coated. Place coated fillets on a clean plate.
  4. Heat the Oil: Pour oil into the skillet to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C). Do not let the oil smoke.
  5. Fry in Batches: Carefully place 2–3 fillets into the hot oil, ensuring you don't overcrowd the pan.
  6. Cook & Crisp: Fry for 3–4 minutes per side, turning once, until the coating is deep golden brown and beautifully crisp.
  7. Drain: Remove the cooked flounder using tongs and immediately place them on a wire rack set over a baking sheet. Do not drain directly on paper towels.
  8. Finish: Allow the oil to return to 350°F (175°C) between batches. Serve immediately with lemon wedges and tartar sauce.