Fish Recipes

Whole Fried Flounder with Apricot Sauce

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

Apricot Sauce

  • 12-ounce jar apricot preserves or jelly
  • 1/3 cup lemon juice
  • 1/4 cup sherry or chicken broth
  • 1 Tbsp. of soy sauce
  • Directions



  1. Rinse the flounder and pat dry
  2. Score the flesh of the flounder on the thicker top side in a diagonal pattern.
  3. Combine all bread crumbs and flour in a large bowl.  Add some salt and pepper.
  4. Beat eggs and coat flounder on both sides
  5. Dredge flounder in bread crumb mix and coat evenly.
  6. Fry the flounder in hot oil in a deep skillet until golden brown on both sides.  Flip carefully if necessary.

Apricot Sauce

  1. 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.