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5 from 6 votes

Fried Flounder

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!
Prep Time10 minutes
25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 6


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