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Turn the fish carcass to the other side and do the same. Marinate the flounder for 15-20 minutes. Pour vegetable oil into a large skillet with a thick bottom. Heat it up and send the flounder to fry. Fry the dark side first. Set the fire on the stove to medium high heat, leave the fish fillets for 10-12 minutes.
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Whisk the ingredients together until the batter looks smooth. Before dipping the Flounder fillets, cover them in flour. Once done, cover the fillets in the batter and prepare for frying. In a pan, add your cooking oil and wait for it to reach 375°F. When the oil is ready, start pan-frying the Flounder fillets.
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Whisk the egg yolks with the milk in a medium bowl. Spread the flour and breadcrumbs in 2 separate wide, shallow bowls; season both with salt. Dredge the fish in the flour, dusting off the excess.
Easy Fried Flounder Recipe Chef Dennis
Remove the pan from the heat and add in the chicken broth, lemon juice, lemon zest, and capers. Stir well. Slowly add the cream into the pan, stirring as you go. Place the pan onto the burner over medium-low heat once more and bring the sauce to a low simmer. Stir occasionally until the sauce thickens a little bit.
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Rinse the flounder under cold water and pat dry with a paper towel. Coat each flounder filet in flour, being sure to shake off any excess flour, or it will burn in the pan and make a mess. Melt five tablespoons of the butter in a large skillet or fry pan big enough to hold all four flounder filets. Use two pans or cook in batches if your pan is.
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4. Coat the Fish. Next, dip each fillet into the egg mixture, and then gently press it into the crumb mixture on both sides. Transfer the coated fillets onto a plate and refrigerate for about 15 minutes to help the crumbs set. 5. Fry the Fish. Preheat the oven to 300 degrees F — you'll see why in a second.
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Season the fish well on both sides with salt and pepper (key!). Mix the flour and paprika on a plate. Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2) Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke.
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Season and rub fillets with the spice herb mixture. Coat the fillets with flour. Warm oil in a large skillet over medium heat. Add fish to the pan and cook for 4 minutes on each side or until flaky and well browned. Drain on paper towels. Serve warm and enjoy with french fries, tartar sauce, and lemon wedge.
Recipe Details Strack & Van Til Indiana Made since 1929
5. Add flounder, 2 fillets at a time (as to not overcrowd the pan and promote browning), and cook until crisp and fish releases easily from pan with a fish spatula, 2 minutes. 6. Flip each filet, top each filet with 1 tablespoon butter and ¼ of lemon zest, and cook 2 minutes more. Flip for 30 seconds so butter melts, and lemon flavor is.
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Alternatively, you can use an air fryer to achieve healthier flounder in about 10 minutes. After patting the fish dry, dredge it in flour, eggs, and panko and place it in the air fryer at 400 F.
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Use a spatula to transfer the fish to a platter or to 4 plates. Carefully squeeze the lemon juice into the skillet and, with the skillet still over medium-high heat, use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Stir in the fresh herbs and spoon the sauce over the fish.
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2 flounder fillets. Salt, pepper and paprika, to taste. Lemon wedges. Prepare your garlic and rosemary. Heat the olive oil in a saute pan over medium to medium-low heat. Add the garlic and rosemary. Cook, stirring, for 3 minutes until the garlic is lightly browned. Transfer garlic and rosemary to a bowl using a slotted spoon.
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When pan-frying flounder without flour, it's important to use a non-stick skillet and a high smoke point oil, such as avocado oil or coconut oil. The key to achieving a crispy crust is to make sure the skillet is hot before adding the flounder.
panfried flounder with bacon Recipe EatSmarter
Step 4: Fry It Up. Lay the breaded flounder in the skillet when the butter has melted and the oil begins to shimmer. Fry the fish for three to four minutes per side, turning only once to prevent the breading from coming apart from the fish before it has bonded. Remove the fish from the pan when an instant-read thermometer reads 145 Fahrenheit.
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Fill a heavy pan to a 1/2-inch high with olive or vegetable oil. Heat oil to 360-370f. Dry off the fish fillets with paper towels and season with salt and pepper on both sides. Dredge a flounder fillet into the flour and shake off the excess. Place the floured fillet into the egg mixture and coat well on both sides.
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Turn the heat to medium so the pan heats and the butter melts. 5. Add 2 of the fillets to the skillet and cook them for 3 minutes on each side. Carefully lower 2 of the coated flounder fillets into the hot skillet and fry them for about 3 minutes. Use tongs to flip the fillets over and cook them for another 3 minutes.
