Pan Fried Flounder
This recipe for Pan Fried Flounder is crispy on the outside, tender and flaky on the inside, and packed with delicious flavor. The fish is coated in seasoned flour, dipped in an egg mixture, and covered with Panko breadcrumbs before being pan-fried until golden brown.
What I love most about this recipe is how simple it is to prepare. Flounder is a mild, delicate fish, making it perfect for pairing with Old Bay seasoning and a crunchy breadcrumb coating. The Panko gives it that satisfying crispiness without needing to deep-fry.
Whether you’re preparing a quick family dinner, making fish sandwiches, or serving it with your favorite sides, this crispy flounder recipe is one you’ll want to keep handy.
Tips for the Best Pan Fried Flounder
Pat the fish dry. Remove excess moisture with paper towels before seasoning and breading. This helps the coating stick to the fish.
Use Panko breadcrumbs. Panko creates a lighter, crispier coating than traditional fine breadcrumbs.
Set up a breading station. Keep the seasoned flour, egg mixture, and breadcrumbs in separate shallow dishes to make coating the fish easier.
Press the breadcrumbs gently. This helps the Panko adhere to the fish and creates an even crust.
Don’t overcrowd the skillet. Fry the fish in batches so the oil temperature doesn’t drop too much.
Watch the heat. Medium heat works well for thin flounder fillets. If the breadcrumbs brown too quickly, reduce the heat slightly.
Handle the fish carefully. Flounder is delicate, so use a wide spatula when flipping to prevent the fillets from breaking.
Serve immediately. Pan-fried flounder tastes best fresh from the skillet while the coating is still crispy.
What to Serve with Pan Fried Flounder
This crispy Panko-crusted flounder pairs beautifully with everything from classic comfort-food sides to lighter vegetables.
For a traditional fish dinner, I love serving it with crispy French fries and homemade coleslaw. A squeeze of fresh lemon adds brightness and balances the savory coating.
Other delicious pairings include:
French fries: A classic combination for a fish-and-chips-style dinner.
Coleslaw: Adds a cool, crunchy contrast to the crispy fish.
Roasted potatoes: A hearty side that works well with the seasoned breadcrumbs.
Steamed broccoli: A simple vegetable side that keeps the meal balanced.
Garlic rice: A flavorful option for serving the fish as a complete meal.
Tartar sauce: Perfect for dipping the golden, crispy fillets.
You can also tuck the flounder into a toasted bun with lettuce, pickles, and tartar sauce for an easy homemade fish sandwich.
How to Store and Reheat Pan Fried Flounder
Refrigerator: Allow the fish to cool briefly, then transfer it to an airtight container and refrigerate within two hours. Store for up to 3–4 days.
Freezer: For the best texture, enjoy the fish fresh. However, you can freeze cooked flounder in a freezer-safe container for up to 2 months for best quality.
Reheating: Place the fish on a baking sheet and reheat in a preheated 350°F oven until heated through to 165°F. An air fryer also works well for restoring some of the crispiness.
Avoid reheating in the microwave when possible, as the breadcrumb coating can become soft.
How To Make It
Pan Fried Flounder (Crispy Panko Crusted Fish) Recipe
Equipment
- Large frying pan or skillet
- Three shallow bowls or dishes
- Whisk or fork
- Fish spatula or wide turner
- Kitchen tongs
- Measuring cups and spoons
- Instant-read thermometer
- Wire rack or paper towels
Ingredients
- 5 boneless skinless flounder fillets
- 2 large eggs beaten
- ½ cup water
- Favorite fish seasoning to taste
- ½ cup neutral oil for pan-frying
- Lemon wedges for serving
- 1 cup seasoned Panko breadcrumb plus more if needed
- ½ cup all-purpose flour plus more if needed
- 1 tablespoon Old Bay seasoning
- 1 tablespoon fish seasoning
Instructions
- Prepare the fish. Pat the flounder fillets dry with paper towels. Lightly season the fish with your favorite fish seasoning, adjusting the amount according to the salt content.Prepare the flour mixture. In a shallow dish, combine the all-purpose flour, Old Bay seasoning, and 1 tablespoon of fish seasoning. Mix well.Prepare the egg wash. In a second shallow dish, whisk together the beaten eggs and water.Prepare the breadcrumbs. Place the seasoned Panko breadcrumbs in a third shallow dish.Bread the flounder. Dredge each fillet in the seasoned flour, shaking off any excess. Dip it into the egg wash, allowing the excess to drip off. Finally, coat both sides with the Panko breadcrumbs, pressing gently to help them adhere.
- Heat the oil. Pour the neutral oil into a large skillet over medium heat. Allow it to heat until shimmering, approximately 350°F if using a thermometer.Pan-fry the fish. Carefully place the breaded flounder into the hot oil. Fry for approximately 2–4 minutes per side, depending on the thickness, until golden brown and cooked through. The internal temperature should reach 145°F.Drain and repeat. Transfer the cooked fish to a wire rack or paper towel-lined plate. Continue frying the remaining fillets in batches.Serve. Serve immediately with fresh lemon wedges and your favorite dipping sauce.
