Pan Fried Flounder (Crispy Panko Crusted Fish) Recipe

crispy fried flounder toped with herbs and lemon wedges

Pan Fried Flounder (Crispy Panko Crusted Fish) Recipe

Golden, crispy Pan Fried Flounder made with tender fish fillets, seasoned flour, eggs, and crunchy Panko breadcrumbs. This easy skillet-fried fish is perfect for a quick dinner or homemade fish sandwiches.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 450kcal

Author Mirlene

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.

Notes

**** Nutrition values are estimates assuming approximately 5 ounces of raw flounder per fillet. Actual values depend on fillet size, how much flour and breading adhere, the seasonings used, and the amount of oil absorbed during frying. The full ½ cup of frying oil is not necessarily consumed.

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred). ****

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Nutrition