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Frying fish at home can seem overwhelming. The multiple steps to ensure the coating sticks to the fillets, combined with the need to work quickly as the oil heats, can be intimidating. This recipe from the Institute of Culinary Education simplifies things: Instead of rushing to dredge the fish just before cooking, you can bread it ahead of time.
If you're new to stovetop frying, this cornmeal-breaded flounder recipe is a great starting point. Begin by seasoning your fillets with salt, pepper, and cayenne (leave out the chili powder if you prefer less heat). Set up three bowls: one with seasoned flour, one with beaten eggs, and one with cornmeal. Dip each fillet into the flour, then the eggs, and finally the cornmeal, shaking off the excess as you go. Lay the fillets on a baking sheet and let them rest while you heat oil in a large skillet.
“It’s not like a batter where you just drop it into hot oil,” explains Roger Sitrin, ICE’s lead recreational chef-instructor, to Mytour. “This is a breading technique where you bread it and let it rest. The resting time before frying helps to set the coating, preventing it from falling off during cooking.”
The resting time can be as long as needed, even lasting all day, though you should refrigerate the fillets if resting them for more than 30 minutes. Once the oil reaches the correct frying temperature, add the fillets and cook for three minutes on each side. You can keep the flounder warm in a 200º F oven between batches or let it cool to room temperature.
Sitrin mentions that one of the best parts of this dish is that it doesn’t need to be served piping hot. ‘If you prepare them ahead of time and they’re not exactly warm, they are still perfectly fine at room temperature,’ she explains. She’s even enjoyed them straight from the fridge, cold, and still finds them delicious.
The Institute of Culinary Education, with campuses in both New York and Los Angeles, ranks as one of the largest culinary schools globally. This bi-coastal institution provides a range of programs in culinary arts, pastry and baking, as well as hospitality and hotel management. To explore more about their offerings, you can check out their online curricula here.
Cornmeal-Crusted Flounder with Tartar Sauce
Yields 2 servings
4 flounder fillets (6 ounces each)1 cup flour mixed with 1 teaspoon pepper for dredging1 cup cornmeal for dredging4 beaten eggsCayenne pepper to taste (optional)½ cup vegetable oil
- Season the fillets with salt, pepper, and cayenne, if desired. Arrange the bowls of seasoned flour, beaten eggs, and cornmeal from left to right on the counter. Coat each fillet in the flour, tapping off any excess, then dip in the eggs, and finally, cover in the cornmeal. Place the coated fillets on a baking sheet and set them aside.
- Line another baking sheet with paper towels and set aside. Preheat the oven to 200ºF.
- In a large skillet, heat the oil over high heat. Working in batches, fry the fillets until golden, about 3 minutes per side. Transfer them to the prepared baking sheet and place in the oven to keep warm. Serve with tartar sauce.
Tartar Sauce
Yields about 1 cup
¾ cup mayonnaise1/4 cup sweet pickle relish1 tablespoon sugar1 teaspoon finely chopped parsley¼ teaspoon onion powder
Mix all the ingredients together and refrigerate until ready to serve.
