If you have been craving a delightful seafood dish that’s crispy on the outside and tender inside then this Fried Flounder with Homemade Tartar Sauce Recipe is just what you need. It’s a beautiful balance of golden, crunchy flounder fillets paired with a tangy, creamy tartar sauce that feels like sunshine on your plate. Every bite is a perfect combination of textures and flavors that will make you want to invite friends and family over just to share the joy!
Ingredients You’ll Need
Simple ingredients come together to create this delicious Fried Flounder with Homemade Tartar Sauce Recipe. Each element contributes its own unique flavor and texture, from the fresh herbs in the breadcrumbs to the zesty notes in the tartar sauce.
- Plain bread crumbs (2 cups / 200g): The base for the crispy coating that locks in moisture and crunch.
- Minced flat-leaf Italian parsley (1/4 cup): Adds fresh, bright flavor and a lovely green fleck throughout the crust.
- Dried oregano (1 1/2 teaspoons): Provides an earthy, aromatic layer to the breadcrumb mixture.
- Garlic powder (1/4 teaspoon): Enhances the savory notes without overpowering the fish.
- Fine sea salt (1 teaspoon): Essential for seasoning and bringing out all the flavors.
- Black pepper (1/2 teaspoon): Gives just enough heat and complexity to the breading.
- Flounder fillets (1 1/2 pounds / 680g): Tender, mild, flaky fish perfect for frying.
- Salt and pepper to taste: For seasoning the fish before dredging.
- Neutral oil (enough to fill the pan 1/2-inch deep): Ideal for frying without imparting extra flavors.
- Flour (1/2 cup / 65g): Gets the coating started and helps the egg and breadcrumbs stick.
- Eggs, beaten (3 large): Acts as the glue for the breadcrumb crust.
- Mayonnaise (1 cup / 240g): The creamy base for the homemade tartar sauce.
- Fresh lemon juice (1 1/2 tablespoons / 23g): Brings brightness and acidity to the tartar sauce.
- Capers (2 tablespoons / 18g), mashed into a paste: Adds a briny pop that makes the sauce irresistible.
- Relish (1/4 cup / 60g): Provides sweetness and texture to the tartar sauce.
- Dijon mustard (1 teaspoon): Offers depth and subtle heat.
- Tabasco (5 drops or to taste): Gives just the right kick to wake up the sauce.
- Salt and pepper to taste: Final seasoning for the tartar sauce.
How to Make Fried Flounder with Homemade Tartar Sauce Recipe
Step 1: Prepare the Seasoned Breadcrumbs
Start by mixing plain breadcrumbs with minced parsley, oregano, garlic powder, sea salt, and black pepper. This seasoned mix will be the crispy exterior that hugs each fillet, delivering flavor with every crunch.
Step 2: Season and Prep the Fish
Pat the flounder fillets dry to remove excess moisture. Lightly salt and pepper both sides to enhance the fish’s natural flavor and ensure the seasoning penetrates during frying.
Step 3: Dredge the Fillets
Create a classic dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with the seasoned breadcrumbs. Coat each fillet first in flour, shaking off the extra, then dip in the eggs, and roll in the breadcrumb mix. This process creates the perfect crust that stays crispy and holds together beautifully.
Step 4: Heat the Oil
Pour neutral oil into a pan until it’s about half an inch deep, then heat it to between 360-370°F (182-188°C). Keeping the oil at this temperature ensures the flounder cooks evenly and gets that golden color without soaking up too much oil.
Step 5: Fry the Flounder
Fry the breaded fillets in batches, careful not to overcrowd the pan. Each side takes about 3-4 minutes to get that perfect golden-brown crust. Transfer the cooked fish to a wire rack or paper towels to drain excess oil, keeping the crust crisp and light.
Step 6: Make the Homemade Tartar Sauce
While your fish fries, whip together the tartar sauce. Mix mayonnaise with fresh lemon juice, mashed capers, relish, Dijon mustard, and a few drops of Tabasco to balance creaminess, tang, and a subtle heat. Season it with salt and pepper to taste and set aside until serving.
How to Serve Fried Flounder with Homemade Tartar Sauce Recipe
Garnishes
Fresh lemon wedges are a must-have when serving fried flounder, adding both color and acidity to brighten each bite. Sprinkle a little extra chopped parsley over the fish for an additional touch of green and freshness that looks wonderful on the plate.
Side Dishes
The classic combo of crispy fries or golden potato wedges works wonderfully, adding hearty texture and familiar comfort. Steamed green beans or a simple slaw bring lightness and crunch, balancing the richness of the fried fish and creamy tartar sauce.
Creative Ways to Present
Your Fried Flounder with Homemade Tartar Sauce Recipe becomes a conversation starter when served in a rustic wooden platter or on large lettuce leaves to add color contrast. For casual gatherings, place fillets in crusty sandwich rolls with lettuce and tartar sauce for fresh fish sandwiches that everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover fried flounder in an airtight container in the refrigerator. They keep best for 1-2 days to maintain that crispy texture and fresh flavor.
Freezing
While the fish tastes best fresh, you can freeze cooked battered flounder for up to a month. Wrap each piece tightly in plastic wrap followed by foil to prevent freezer burn and preserve moisture.
Reheating
The key to reheating fried fish without losing crunch is the oven or air fryer at a moderate temperature. Avoid microwaving to keep the crust crisp; instead, place the fish on a wire rack in the oven at 350°F (175°C) for about 10 minutes or until heated through.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While flounder is delicate and mild, you can substitute with sole, tilapia, or even catfish. Just adjust the frying time based on thickness.
Is the tartar sauce necessary, or can I skip it?
The tartar sauce really complements the fried fish with its tangy creaminess, but if you prefer, serve with lemon wedges alone or try a fresh squeeze of cocktail sauce.
How can I tell when the frying oil is at the right temperature?
If you have a thermometer, heat the oil to 360-370°F (182-188°C). Without one, drop a small piece of bread or batter into the oil: it should bubble and rise to the surface quickly but not burn.
Can I bake the flounder instead of frying it?
Yes, baking is a healthier alternative. Use the same breading process, place the fillets on a greased baking sheet, and bake at 425°F (220°C) for about 12-15 minutes or until golden and cooked through.
How do I make sure the breading stays on the fish?
Patting the fillets dry before dredging and properly coating them in flour followed by egg wash helps the breadcrumbs adhere better. Also, avoid moving the fish too soon in the pan to prevent the crust from falling off.
Final Thoughts
This Fried Flounder with Homemade Tartar Sauce Recipe is one of those heartwarming meals that you’ll want to make again and again. The crispy crust and tender fish, combined with that zesty, creamy sauce, truly feel like a celebration on your plate. I can’t wait for you to try it and see how simple ingredients create something so incredibly satisfying and delicious at home.
Print
Fried Flounder with Homemade Tartar Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
This Fried Flounder recipe features perfectly crispy flounder fillets coated in a seasoned breadcrumb mixture and fried to golden perfection. Served with a tangy homemade tartar sauce, this meal is ideal for a quick and flavorful dinner that everyone will love.
Ingredients
Breadcrumb Coating
- 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
Flounder and Preparation
- 1 1/2 pounds (680g) flounder fillets
- Salt and pepper to taste
- Neutral oil (enough to fill the pan 1/2-inch high)
- 1/2 cup (65g) flour (for dredging only)
- 3 large eggs, beaten
Tartar Sauce
- 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 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 the pan, 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
- Ensure the oil is at the correct temperature before frying to achieve a crispy crust without absorbing too much oil.
- Do not overcrowd the pan when frying; this helps maintain oil temperature and ensures even cooking.
- Patting the fish dry before seasoning helps the coating adhere better and results in crispier fish.
- The tartar sauce can be made ahead and refrigerated for up to two days.
- Use a neutral oil with a high smoke point like vegetable or canola oil for best frying results.
