For years, every attempt at cooking white fish on the stove top turned produced dismal results. Each time, I would vow never to try it again.
From what I could tell, I knew it must be possible. How hard could it be!? Finally, after ten years of wifely cooking endeavors, I landed upon the secret(s).
Pan Fried Flounder
8 flounder fillets (thin)
1/4 cup brown rice flour
1/8 cup Homemade Herbamare
Oil or fat for frying (I like to use bacon drippings or lard.)
Unrefined sea salt (optional)
(Cast iron skillet)
(Strong, stiff spatula)
- Bring fish to room temperature.
- Whisk together flour and seasoning in a large, shallow dish.
- Pat fish dry.
- Dredge fish in flour mixture.
- Heat pan over medium heat until hot.
- Add fat–I used saved bacon drippings.
- Quickly add fish.
- Cook for about 2-3 minutes on each side, being careful not to overcook.
- If cooking several batches, add more fat and optional sprinkle of sea salt to skillet before frying subsequent batches of fish.
Here are the secrets. Each of the following tips is important for perfectly fried flounder, so pay attention! 🙂
- Make sure fish is dry before dredging.
- Make sure the skillet is quite hot before adding fat.
- Add fish quickly after adding fat.
- Do not overcook.
- Use a cast iron pan. (I’m not positive this one is necessary for success, but I highly recommend using cast iron, as well as animal fat for frying.)