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Southern Fried Flounder

This easy Southern Fried Flounder recipe delivers golden, flaky fillets with a few healthy swaps to enjoy without guilt, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Fish
  • 4 pieces flounder fillets (about 1½–2 pounds total), skin removed if desired
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 tablespoon hot sauce (optional, mixed into the buttermilk)
  • 2 large eggs (optional — for extra adhesion; you can skip if using buttermilk only)
  • 1 inch oil for frying (peanut, canola, or light olive oil, about 1" depth in a skillet)
  • Lemon wedges and tartar sauce for serving
For the Coating
  • 1 cup all-purpose flour (see GF swap below)
  • 1 cup yellow cornmeal (or ¾ cup if mixing with flour)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt (adjust to taste)
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for a gentle kick)

Method
 

Preparation
  1. Pat fillets dry with paper towels and season lightly with a pinch of salt and pepper.
  2. In a shallow dish, whisk the buttermilk and hot sauce (if using). If using eggs, beat them into the buttermilk. Soak fillets for 10 minutes.
  3. In another shallow dish or bowl, combine flour, cornmeal, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Mix well.
Cooking
  1. Dredge each fillet: lift from buttermilk, shake off excess, and press into the flour-cornmeal mix so it’s evenly coated. Set coated fillets on a wire rack for 5 minutes to set the crust.
  2. Heat about 1" oil in a heavy skillet over medium-high heat to 350–375°F (175–190°C). To test, drop a pinch of the coating in — it should sizzle and float.
  3. Fry fillets in batches (don’t crowd the pan) for 3–4 minutes per side, until golden brown and flaky (internal temperature ~145°F / 63°C). Thicker fillets may need an extra minute.
  4. Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F oven if cooking in batches.
  5. Serve hot with lemon wedges, tartar sauce, coleslaw, and your favorite sides.

Notes

Gluten-free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour, and verify cornmeal is certified gluten-free. Low-carb / Keto: Replace flour + cornmeal with almond flour or crushed pork rinds (seasoned) for a crunchy, low-carb crust. Vegan alternative: Try this coating on oyster mushrooms, banana blossoms, or thick slices of king oyster mushrooms. Use aquafaba or a chickpea batter instead of eggs/buttermilk. Pan-fry or air-fry until golden. Store cooled fillets in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven or air fryer for 5–8 minutes to preserve crispiness.