There is nothing quite like the satisfying crunch and delicate flavor of Crispy Fried Flounder with Homemade Tartar Sauce Recipe, a dish that brings together the best of crispy coating and velvety tartar sauce in perfect harmony. This beloved recipe transforms simple flounder fillets into a golden masterpiece that delivers bold seasoning, a crisp texture, and a tangy, creamy sauce that elevates every bite. Whether you’re a seafood lover or just looking for a foolproof crowd-pleaser, this recipe has everything you need for a memorable, heartwarming meal.
Ingredients You’ll Need
One of the joys of the Crispy Fried Flounder with Homemade Tartar Sauce Recipe is how straightforward and essential the ingredients are. Each component, from the seasoned breadcrumbs to the fresh lemon juice, plays a vital role in building layers of texture, flavor, and aroma that bring this dish to life.
- Plain bread crumbs, 2 cups (200g): The base for the crispy coating that crisps up beautifully when fried.
- Minced flat-leaf Italian parsley, 1/4 cup: Adds freshness and a subtle herbaceous note to the breadcrumb mixture.
- Dried oregano, 1 1/2 teaspoons: Brings an earthy warmth that complements the fish.
- Garlic powder, 1/4 teaspoon: Adds depth without overpowering the delicate flounder.
- Fine sea salt, 1 teaspoon: Essential for seasoning the breadcrumbs evenly.
- Black pepper, 1/2 teaspoon: Gives a mild spiciness that balances the flavors.
- Flounder fillets, 1 1/2 pounds (680g): The star ingredient with a tender, flaky texture perfect for frying.
- Salt and pepper to taste: For seasoning the fillets directly to ensure maximum flavor inside.
- Neutral oil (enough to fill pan 1/2-inch deep): For frying without overpowering flavors.
- Flour, 1/2 cup (65g): Used for dredging to help the egg and breadcrumbs stick perfectly.
- Eggs, 3 large (beaten): Acts as the binding agent for the coating.
- Mayonnaise, 1 cup (240g): Forms the creamy, rich base of the homemade tartar sauce.
- Fresh lemon juice, 1 1/2 tablespoons (23g): Adds zesty brightness that cuts through the richness.
- Capers, 2 tablespoons (18g), mashed to a paste: Provide a tangy, salty punch in the sauce.
- Relish, 1/4 cup (60g): Introduces sweetness and texture to the tartar sauce.
- Dijon mustard, 1 teaspoon: Lends a subtle tanginess and mild heat.
- Tabasco, 5 drops or to taste: Adds just the right amount of gentle heat.
- Salt and pepper to taste: Final seasoning touches for the tartar sauce.
How to Make Crispy Fried Flounder with Homemade Tartar Sauce Recipe
Step 1: Prepare the Seasoned Breadcrumbs
Begin by combining the plain bread crumbs with the minced parsley, dried oregano, garlic powder, sea salt, and black pepper in a medium bowl. This seasoned breadcrumb mixture is the magic that will coat each flounder fillet, giving it that irresistible crunch and extra layers of flavor that make the dish unforgettable. Thoroughly mix everything together and set it aside while you prep the fish.
Step 2: Season and Prep the Fish
Pat your flounder fillets dry using paper towels—this step is crucial to ensure the coating adheres well. Then, generously season both sides of each fillet with salt and pepper. Well-seasoned fillets are the foundation of this dish’s deliciousness, so don’t be shy with the seasoning.
Step 3: Dredge the Fillets
Set up your dredging station with three shallow dishes: one with flour, the second with beaten eggs, and the third with the seasoned breadcrumbs you just prepared. Take each fillet and first coat it lightly in flour, shaking off any excess. Next, dip the fillet in the beaten eggs before pressing it firmly into the breadcrumb mixture, ensuring it’s completely coated. Place the breaded fillets on a parchment-lined baking sheet and keep them ready for frying.
Step 4: Heat the Oil
Pour neutral oil into a heavy-bottomed pan to about half an inch deep. Heat the oil to between 360 and 370°F (182-188°C), the perfect temperature range for frying to achieve that golden crunch without absorbing excess oil. Monitoring the heat carefully is key to getting a crispy exterior that’s not greasy.
Step 5: Fry the Flounder
Carefully slide the breaded fillets into the hot oil in batches, being careful not to overcrowd the pan. Fry each piece for 3 to 4 minutes per side, or until the coating turns a beautiful golden brown and the fish flakes easily with a fork. Transfer the cooked fillets to a wire rack or plate lined with paper towels to drain any excess oil for that perfect balance of crisp and lightness.
Step 6: Make the Tartar Sauce
While your flounder is frying, whip up the homemade tartar sauce. In a bowl, combine mayonnaise, fresh lemon juice, caper paste, relish, Dijon mustard, and Tabasco. Stir well and season with salt and pepper to taste. This sauce bursts with tangy, creamy, and slightly spicy notes that bring out the best in the fried flounder.
Step 7: Serve and Enjoy
Arrange your crispy fried flounder on a platter, spoon the luscious tartar sauce into a serving bowl, and add fresh lemon wedges on the side. This is a dish best enjoyed immediately, when the coating is still delightfully crispy and the tartar sauce is fresh and zesty.
How to Serve Crispy Fried Flounder with Homemade Tartar Sauce Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few lemon wedges brighten the plate while adding subtle freshness that complements the flounder’s crispy crust and creamy sauce. A dash of extra black pepper or a light drizzle of olive oil can also enhance the presentation and flavor.
Side Dishes
Crispy Fried Flounder with Homemade Tartar Sauce Recipe pairs wonderfully with classic sides like fluffy mashed potatoes, crisp coleslaw, or a simple green salad dressed with vinaigrette. For a coastal feel, try serving it alongside roasted vegetables or a tangy cucumber salad for added crunch and color.
Creative Ways to Present
Consider assembling crispy fried flounder sliders with soft brioche buns and a dollop of the tartar sauce for a fun twist. Alternatively, use the fish as a protein topper for grain bowls with wild rice, avocado slices, and fresh herbs, making for a stunning and wholesome presentation that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Crispy Fried Flounder with Homemade Tartar Sauce Recipe, store them in an airtight container in the refrigerator for up to two days. Be sure the fish has cooled completely before sealing it to maintain texture as much as possible.
Freezing
While fried flounder is best enjoyed fresh, you can freeze cooked fillets by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They will keep well for up to one month. For optimal texture, reheat gently to avoid drying out the fish.
Reheating
To reheat, place the fillets on a baking sheet in a preheated oven at 350°F (175°C) for 10 to 15 minutes or until warmed through. This method helps restore some crispiness without making the fish soggy, unlike microwaving which can make the coating chewy.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While flounder is ideal because of its delicate texture, you can substitute with other mild white fish like sole, tilapia, or cod. Just make sure the fillets are not too thick to ensure even frying.
How do I know the oil is at the right temperature?
The best way is to use a cooking thermometer aiming for 360-370°F. If you don’t have one, drop a small piece of bread or batter into the oil — if it sizzles and browns quickly, the oil is ready.
Is the homemade tartar sauce necessary?
While optional, the homemade tartar sauce adds a fresh and flavorful dimension that transforms the fried flounder experience. It’s easy to make and much tastier than store-bought alternatives.
Can I make the tartar sauce ahead of time?
Yes! The tartar sauce can be made up to 2 days in advance and stored in the fridge in a sealed container. Just give it a good stir before serving.
What’s the best oil to use for frying flounder?
Neutral oils with a high smoke point like canola, vegetable, or peanut oil work best. They fry the fish crisply without adding unwanted flavors.
Final Thoughts
There’s something deeply satisfying about sinking your teeth into Crispy Fried Flounder with Homemade Tartar Sauce Recipe—the perfect balance of crunchy, tender, tangy, and flavorful. This recipe is a treasure to keep in your cooking repertoire, especially when you want to impress friends or enjoy a comforting seafood meal at home. I truly encourage you to try it soon and experience the joy of cooking and sharing a classic that never goes out of style.
Print
Crispy Fried Flounder with Homemade Tartar Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Fried Flounder recipe offers a crispy, golden-brown exterior with tender, flaky flounder fillets inside. The fish is coated in a seasoned breadcrumb mixture, fried to perfection, and served with a tangy homemade tartar sauce. Perfect for a quick yet impressive seafood meal that serves six in just 35 minutes.
Ingredients
Seasoned Breadcrumbs
- 2 cups (200g) plain bread crumbs
- 1/4 cup minced flat-leaf Italian parsley
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Fish Preparation
- 1 1/2 pounds (680g) flounder fillets
- Salt and pepper to taste
Dredging Station
- 1/2 cup (65g) flour (for dredging only)
- 3 large eggs, beaten
- Seasoned breadcrumbs (prepared above)
Frying
- Neutral oil (enough to fill the pan 1/2-inch high)
Tartar Sauce (Optional)
- 1 cup (240g) mayonnaise
- 1 1/2 tablespoons (23g) fresh lemon juice
- 2 tablespoons (18g) capers, drained, rinsed, and mashed into a paste
- 1/4 cup (60g) relish
- 1 teaspoon Dijon mustard
- 5 drops Tabasco or to taste
- Salt and pepper to taste
Instructions
- Prepare the Seasoned Breadcrumbs: In a medium mixing bowl, combine the plain bread crumbs, minced parsley, dried oregano, garlic powder, sea salt, and black pepper. Mix thoroughly and set aside for coating the fish.
- Season and Prep the Fish: Pat the flounder fillets dry with paper towels. Season both sides with salt and pepper to taste to ensure maximum flavor once fried.
- Dredge the Fillets: Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with the seasoned breadcrumbs. Dredge each fillet first in flour, shaking off excess, then dip in the egg wash, and finally coat well with the seasoned breadcrumbs. Place coated fillets on a parchment-lined baking sheet until ready to fry.
- Heat the Oil: Pour neutral oil into a heavy pan to create a 1/2-inch depth. Heat the oil to 360-370°F (182-188°C), monitoring the temperature with a thermometer for best results.
- Fry the Flounder: Working in batches to avoid crowding, carefully add coated fillets to the hot oil. Fry each piece for about 3-4 minutes per side, or until golden brown and cooked through. Transfer cooked fillets to a wire rack or a plate lined with paper towels to drain excess oil.
- Make the Tartar Sauce (Optional): While the fish is frying, mix mayonnaise, lemon juice, capers paste, relish, Dijon mustard, and Tabasco in a bowl. Season with salt and pepper to taste. Serve alongside the fried flounder or with lemon wedges.
- Serve: Arrange fried flounder on a platter and serve immediately with homemade tartar sauce and fresh lemon wedges.
Notes
- Use a thermometer to maintain oil temperature for perfect frying and to avoid soggy or oily fish.
- Pat the fish dry before seasoning to help the coating adhere better.
- Do not overcrowd the pan when frying; frying in batches ensures even cooking and crispiness.
- The tartar sauce can be prepared ahead of time and refrigerated to enhance flavors.
- Use neutral oil with a high smoke point, such as canola or vegetable oil, for frying.
