Whole Fried Flounder
Some fish are popular when cooked whole and a nice fresh flounder is one of them. The flattened body shape of the flounder lends itself to whole frying as it cooks quickly and more evenly than thicker bodied fish.
- Medium-sized whole gutted and scaled flounder
- 2 cups panko bread crumbs
- 2 cups plain or seasoned bread crumbs
- 1 cup flour
- 2 Eggs
- Salt and Pepper to taste
- 12-ounce jar apricot preserves or jelly
- 1/3 cup lemon juice
- 1/4 cup sherry or chicken broth
- 1 Tbsp. of soy sauce
- Rinse the flounder and pat dry
- Score the flesh of the flounder on the thicker top side in a diagonal pattern.
- Combine all bread crumbs and flour in a large bowl. Add some salt and pepper.
- Beat eggs and coat flounder on both sides
- Dredge flounder in bread crumb mix and coat evenly.
- Fry the flounder in hot oil in a deep skillet until golden brown on both sides. Flip carefully if necessary.
- Combine all ingredients in a saucepan and heat on medium heat while stirring often. Drizzle the sauce over the fish after it comes out of the oil and serve.
Try these tips for flounder fishing.