Fried flounder is a simple seafood dish that’s loved by many, picky eaters included!  Our recipe uses an egg and breadcrumb coating for the fish and includes instructions for our homemade tartar sauce, but the fish is great with just a squeeze of lemon too!

Fork holding piece of fried flounder with tartar sauce.

Fried flounder is one of the easiest dishes you can make. 

The seasoned breadcrumb coating is crisp, while the inside stays perfectly flaky and moist.  

We recommend serving these Italian fried flounder fillets with plenty of lemon wedges and our homemade tartar sauce.

Grab some hamburger buns and lettuce and use the leftovers for fish sandwiches!

Ingredients shown: breadcrumbs, flour, lemon, garlic powder, eggs, oregano, flounder, and parsley.

How to make it

Each number corresponds to the numbered written steps below.

  1. Finely mince a 1/4 cup of flat-leaf parsley and add to a pan along with 2 cups of plain breadcrumbs, 1 1/2 teaspoons of dried oregano, 1/4 teaspoon of garlic powder, 1 teaspoon of salt, and a 1/2 teaspoon of black pepper.  Mix the ingredients until combined and set aside. If you’re planning to use the tartar sauce, you can mix those ingredients now as well.  Combine 1 cup of mayonnaise, 1 1/2 teaspoons of fresh lemon juice, 2 tablespoons of capers that have been rinsed and chopped, 1/4 cup relish, 1 teaspoon of Dijon mustard, 5 drops of Tabasco, and salt and pepper to taste.  Set aside until you’re ready to serve your fish.

Fried flounder recipe process shot collage group number one.

  1. Fill a heavy pan to a 1/2 inch high with olive oil or vegetable oil and heat the oil to 360-370f.  Note:  Use an oil or candy thermometer to ensure the oil is at the proper temperature. Using a paper towel, gently dry off 1 1/2 pounds of flounder fillets and season with salt and pepper on both sides.  Note: Feel free to cut larger fillets into smaller pieces.
  2. Assemble your breading station with the breadcrumb mixture, a bowl with a 1/2 cup of flour, and another bowl with 3 large beaten eggs.  Line a baking sheet with parchment paper.  Gently dredge a flounder fillet in the flour and shake to remove the excess.  

Recipe process shot collage group number two.

  1. Place the flounder in the egg mixture and coat well on both sides.
  2. Let the egg mixture drip off then dip the fillet into the breadcrumbs and coat well on both sides.  

Recipe process shot collage group number three.

  1. Set the flounder on the baking sheet and repeat the process for all remaining fillets.  Note: Parchment paper is a valuable kitchen product but one of its best uses is for prepping a ton of breaded items for frying.
  2. Once the oil reaches the proper temperature, begin to fry the fillets until golden and cooked through, about 3-4 minutes per side.

Recipe process shot collage group number four.

  1. Once done, move the flounder to a wire rack or paper towel-lined baking sheet and repeat the process for the remaining fillets. Work in batches to avoid overcrowding the pan.  Serve the fried flounder right away with lemon wedges and tartar sauce.  Note: you can keep the fillets warm while you fry the remaining batches by placing them in the oven at 170f.  

Top tips for fried flounder

  • Fish. Flounder is widely available where we live on Long Island but if you can’t find flounder, you can substitute it with any flat white fish like tilapia or sole. We used large fillets but you can cut the fish into smaller pieces prior to frying if you’d like.  If doing so, you may need extra breading, flour, and eggs to account for the extra surface area.
  • Be gentle. Flounder is a bit on the delicate side so we recommend being gentle when breading, frying, and transporting from the oil to the plate.  You may need to use a combo of a spatula and fork to adequately support the fish. A fish spatula is especially helpful here.
  • Oil.  The oil temperature is one of the keys to success with fried flounder.  The temperature should be between 360-370f. We recommend using an oil thermometer here to ensure accuracy. 
  • Serving. We highly recommend using the suggested tartar sauce recipe.  It takes just a few minutes and really amps up the flavor of the dish! Lemon wedges are also a must.  If you like fish sandwiches, these flounder fillets would make a great sandwich along with some lettuce.

Platter of fried flounder with parsley garnish and lemon wedges.

More seafood favorites

Here are a few more of our favorite seafood recipes.

If you’ve enjoyed this fried flounder recipe or any recipe on this site, give it a 5-star rating and leave a review.

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Fried Flounder

5 from 8 votes
Prep: 10 minutes
25 minutes
Total: 35 minutes
Servings: 6
Fried flounder is an easy recipe that's perfect for weeknights, fish frys, and anytime you're craving seafood. The fillets are dipped in flour, egg, and breadcrumbs and gently fried until golden. Serve with lemon wedges and our homemade tartar sauce!


For the seasoned breadcrumbs

  • 2 cups plain bread crumbs
  • 1/4 cup flat-leaf parsley finely minced
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the flounder

  • 1 1/2 pounds flounder fillets see notes below
  • salt and pepper to taste
  • 2 cups olive or vegetable oil or enough to fill the pan a 1/2-inch high
  • 1/2 cup flour for dredging only
  • 3 large eggs beaten

For the tartar sauce (optional)

  • 1 cup mayonnaise
  • 1 1/2 tablespoons fresh lemon juice
  • 2 tablespoons capers drained, rinsed, and chopped into a paste
  • 1/4 cup relish
  • 1 teaspoon Dijon mustard
  • 5 drops Tabasco or to taste
  • salt and pepper to taste


For the seasoned breadcrumbs

  • Mix all of the breadcrumb ingredients together and set aside.

For the flounder

  • 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. Finally, place the fillet into the breadcrumbs making sure to coat well on both sides. Set the fillet onto a parchment paper-lined baking sheet. Repeat the process for the remaining flounder.
  • Once the oil reaches the proper frying temp, begin frying the fish until golden and cooked through (about 3-4 minutes per side). Set the fried flounder onto a wire rack or paper towel-lined plates. Note: Do not crowd the pan. Work in batches. Serve with lemon wedges and/or tartar sauce.

For the tartar sauce (optional)

  • Mix together all of the tartar sauce ingredients then season to taste with salt and pepper if required.


  • I used 4 large fillets but you can easily cut them into smaller pieces
  • The fried fillets can be kept warm in the oven on a baking sheet at 170f while frying multiple batches. 
  • Fried flounder can be saved for up to 3 days in the fridge, though fish is best eaten right after cooking.


Calories: 537kcal | Carbohydrates: 42g | Protein: 38.1g | Fat: 23.6g | Cholesterol: 186mg | Sodium: 812mg | Potassium: 522mg | Fiber: 2.2g | Sugar: 2.5g | Calcium: 105mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 8 votes (2 ratings without comment)

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  1. Gerald Stover says:

    5 stars
    I bought a bunch of flounder and made two recipes before this (one baked, the other baked with panco) and while both recipes were good it wasn’t anything amazing.

    Then I found and made this recipe and I was blown away. So friggin good! Bookmarked!

    1. Tara says:

      We’re so happy you loved this one, Gerald!

  2. Karen J says:

    5 stars
    A great recipe. It brought me right back to my grandmother’s kitchen. She frequently made fried flounder (or sole) for Friday night’s dinner. This was a million years ago when Catholics were still required to go meatless on Fridays.

    1. Tara says:

      We’re so happy you liked the recipe, Karen!

  3. ThePontificator says:

    5 stars
    We have been cooking tilapia filets in nearly this exact manner/ingredients for years. Typical accompaniments might include slaw, French fries (air fryer), sliced tomatoes, corn muffins, and homemade pickled okra pods.

    As of late I have been oven-frying fish we’re cutting back on fried foods. There are plenty of online recipes one can use for the cooking portion take your pick. -John

  4. Michael says:

    Hi James
    In this fried flounder recipe could I use Italian style panko and forgo the seasonings in the crumbs?

    1. Tara says:

      Hi Michael, yes, you can use any breadcrumbs you’d like.

  5. Carolyn Shook says:

    5 stars
    My husband raved about this flounder. Said it was better than even any restaurant fish he had ever eaten! I thought it was super good too!

    1. Tara says:

      Hi Carolyn, we’re so happy you and your husband enjoyed the recipe! Thanks so much for the comment!

  6. Warene says:

    I remember my mom used cornmeal instead of bread crumbs can’t wait to try your recipe.

    1. Jim says:

      Hi Warene, hope you enjoy it and thanks for the comment!

  7. Nancy B says:

    5 stars
    This is exactly how I make it. That’s Wed. dinner.

    1. Jim says:

      Hi Nancy, thanks for the comment and hope you enjoy!

    2. Donna Perryman says:

      5 stars
      This recipe was

      1. Tara says:

        Hi Donna, so happy you enjoyed the recipe and thank you for the comment!

  8. Heather says:

    Just wondering if you can bake this? If so, tell me how, please?

    1. Jim says:

      Hi Heather, I haven’t tested this exact recipe with baking. I’m fairly certain you can but can’t say for sure on time, etc. since I haven’t tested it yet.

    2. Lois Heichberger says:

      Try air frying. For time check your machine’s directions or recipes.

  9. Linda Crowley says:

    Have you made this with frozen fish?

    1. Jim says:

      Hi Linda, I haven’t but you can. Let it thaw first in the refrigerator before using.

  10. K says:

    This is one of my go to “comfort dinners”. Love it served baked with potatoes or thin spaghetti and zipped up stewed tomatoes and any kind of green vegetable/salad.

    1. Jim says:

      Thanks for the comment, K!