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Deep-Fried Flounder


  • 1 pound flounder fillets, cut into 2-inch pieces
  • 1 egg, beaten
  • 1 tablespoon milk
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup cornmeal
  • oil for frying

In a shallow dish, combine egg, milk, salt and pepper. Place cornmeal in a second shallow dish. Dip fish in egg mixture, then roll in cornmeal. Fry in deep fat at 375° F until golden brown, about 5 minutes or until done. Drain on paper towels. (Smaller, thinner pieces near the tail will require about 2 minutes less cooking time.)

Contributed by Joyce Taylor  Adapted From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


Many species of flounder are ‘benthic’, meaning the bottom of a body of water. They are often found lying on the seafloor and have special cells called chromatophores which allow them to alter their coloration to better blend in with their environment.

Erika Young, Coastal and Marine Education Specialist