This twice battered fabulous flounder is a family favorite!
We prefer the crunch of corn meal on our fried seafood. YUM!
Flour and cornmeal
I was pleased to have been able to purchase 2 lbs of filet of flounder at my local supermarket. I LOVE wild caught fish. I prefer it over farm raised fish.
I like the individually flash frozen cuts. These were particularly thick!
Fresh Lemon, Hot Sauce, & Egg make an AMAZING batter
Whisk them all together
Coat it with the wet mixture.
Dredge it in the dry mixture.
Things should be looking like this.
Battered and Breaded
Be Careful, the Oil is HOT!
Crisping Up Nicely!
Draining the Oil
Canola Oil for frying
2 lbs Filet of Flounder
1/2 cup corn meal
1 cup unbleached flour
1 tsp Old Bay Seasoning Mix
1 tsp McCormick Lemon Pepper Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1/2 tsp Old Bay Lemon Pepper Seasoning
(Optional 1 tsp Lawry's Seasoning Salt)
Mix Egg, Hot Sauce and Lemon Juice. (the lemon juice will kind of cook the egg, but this is okay. it thickens the batter and gets rid of that RANK raw egg smell)
Mix cornmeal, flour and seasonings. Put on a tray or plate.
Coat the fish with the wet mixture.
Next coat the battered fish in the cornmeal/flour mixture. Shake off excess
Set aside for about 5 minutes.
Heat oil to 320 degrees Farenheit.
Just before frying fish, repeat the dredging procedure.
Fry fish for 7 minutes. Drain oil. Plate and serve