flounder recipes

Make your next fish dinner Food Network's Pan-Fried Flounder recipe, and serve it with a bright lemon caper sauce.

Pan-Fried Flounder

flounder-fillets

Salt and pepper,

Flour,

vegetable oil

butter, divided

lemon, juiced

capers

Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.

Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

This is a fast and simple way to prepare flounder and get dinner on the table in a hurry. The sauce is yummy and delicate, and is the perfect compliment to the fish without overpowering the seafood taste I crave.

Amazing taste!! Followed exactly and it was simply delicious!  Will make over and over.  Paired with roasted broccoli…YUMMY!

Quick and delicious! I made it with cubed potatoes and sweet potatoes cooked and browned in a sauté pan (which took quite a while). Good meal. I'll definitely use this fish recipe again!

Fish Milanese with Summer Squash

sole

salt and pepper

all-purpose flour

eggs,

panko

mayonnaise

buttermilk

lemon,

scallions, thinly sliced (greens reserved for topping)

zucchini

yellow squash

white wine vinegar vinegar

vegetable oil,

Season the fish with salt and pepper. Put the flour, eggs and panko in separate shallow dishes. Dredge the fish in the flour, then dip in the egg, letting the excess drip off, then coat in the panko. Transfer to a plate.

Make the dressing: Stir the mayonnaise, buttermilk, lemon juice, scallions and a pinch of salt in a small bowl. Refrigerate until ready to serve.

Trim the ends of the zucchini and yellow squash and halve crosswise. Shave lengthwise into thin ribbons with a mandoline or vegetable peeler. Toss in a large bowl with the vinegar and vegetable oil; season with salt and pepper.

Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Add the fish and fry, rotating the skillet occasionally, until the fish is browned around the edges, 3 to 4 minutes. Carefully flip and fry until browned on the other side, 2 to 3 minutes. Transfer to a rack set on a baking sheet and season with salt.

Divide the fish and vegetables among plates. Top the fish with the dressing; sprinkle with the scallion greens. Serve with lemon wedges.

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Baked Stuffed Flounder

unsalted butter

onion,

kosher salt,

garlic,

(10-ounce package) frozen chopped spinach,

lemon, zested

black pepper,

parsley leaves

heavy cream

white wine

Cheddar

flounder fillets

rice

In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.

Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.

If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

I chose this recipe based on all the wonderful reviews and I'm glad that I did! I made it for a small dinner gathering and one of my guest is the owner of three restaurants in Atlanta and she raved about the meal. This is a keeper. Thanks Alton!

I was leary with the cheese and fish BUT I also know Alton Brown knows his stuff and was willing to give it a try.  I followed the recipe except I used fresh spinach in place of the frozen only because I had some that would go bad if not used. It was a HIT!  Everyone LOVED it, including my 20 year old daughter who rarely eats what I cook. She got seconds!  That my friends is a 5 star recipe that WILL be made again soon! 

This is a delicious recipe! I told my fishmonger we were making stuffed flounder and she cut us thin slices about 3” x 4”. These are the perfect size. Made recipe exactly as Mr. Brown stated except we used grated pepper jack cheese instead of cheddar. More flavor and much better color for a fish dish. Will definitely make this dish again and double it for our next family get together.

This is really delicious.  Made it according to Mr. Brown’s instructions.  Was looking for a flounder recipe that did not call for crab.  Love crab but wanted something different.  Turned out so pretty and yummy.  I did sprinkle mine with a bit of paprika.  Next time I will make more sauce hubby thought it could have used more.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/6/67/677/6779/67795

Try this unique recipe for spinach-stuffed flounder fillets.

Flounder Wraps with Sauce

If you're looking for some easy flounder recipes that'll get your taste buds tingling, you've come to the right place. These recipes are light and tasty.

20 Best Ways To Cook Flounder (+Recipe Collection)

Flounder

Pan-Seared Blackened Flounder

Flounder Milanese

Spinach Stuffed Flounder

Flounder Piccata

Broiled Flounder with Lemon Cream Sauce

Fried Flounder with Tartar Sauce

Skillet Cajun Spiced Fish

Spicy Garlic Soy Baked Flounder

20-Minute Baked Flounder

Fish En Papillote

Flounder Meunière

Crab Stuffed Flounder

Flounder with Shrimp Stuffing

Thai Steamed Fish in Coconut Sauce

New England Clam Chowder

Crispy Fried Flounder Chinese-Style

Flounder Fillets with Pesto

Homemade Fish Cakes

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This collection of easy Flounder Recipes will give you plenty of new ways to cook your favorite mild, flaky fish.

The 20 BEST Ways to Cook Flounder

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Flounder Francese with Toasted Almonds, Lemon and Capers

(1/4 cup) sliced almonds

flounder fillets, 6 to 8 ounces each

Salt and pepper

eggs

olive oil, divided

flat-leaf parsley, finely chopped

triple washed spinach, tough stems removed, coarsely chopped

Toast almonds over moderate heat and reserve. 

Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat. 

Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds. 

Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder. 

For the first time making it, it came out very nice. I added too much lemon juice so next time I’ll cut back a little on that. 

I didn't necessarily enjoy the egg and cream batter. It ended up soaking the fish and I was unable to get any golden color. One of the filets ended up crumbling apart before I could get it on the plate. I paired the dish with a blend of fingerling potatoes roasted in rosemary, which added a little more flavor. Overall, the dish had a nice taste, but it was very difficult to present the fish cleanly.

While this was a tasty dish, it required that all elements be sliced and diced ready to add or it became a bit cumbersome to juggle in a timely manner. Also, for a 10-minute cook time, it required multiple pans and orchestration of tenting fish,etc. Not sure it was worth all that effort, but husband enjoyed it and I will probably make again- with all in place and perhaps an extra set of hands.

awesome  this one is saved to my favorites  made it with rice pilaf and spinach.  a whole lot of goodness on my plate  yummo  thank you Rachel!  

Delicious and easy! I've made it with flounder as well as mahi. You can substitute it with any fish, and it will be just as delicious.

Cannot figure out why this simple, quick recipe is anything less than perfect. I am not a big fish person, but this is a go to recipe.

Fast, easy, and incredibly delicious! I have a very picky Italian family. If it passes their standards, it's awesome!

I made this dish tonight and was disappointed.  The recipe should call for a flour dredge before the egg dip because without it, you get almost no egg adhering to the fish.  Also, the sauce was too runny for my taste, although the flavor was there.

This was the first time I made this receioe and it came out great. I combined a few steps at the end because we did not have any spinach n hand and used spaghetti instead. I would also like to say you need to coat the fish in flour before coating in egg. I'm not a fan of lots of lemon so I only used about half of a lemon. Cut the eggs from 3 to 2 depending on how many pieces you are making. I would definetly make this again.

Flounder Francaise

Parmesan cheese

parsley

milk

chicken stock

lemon juice

sugar

(16/20 count) shrimp,

Butter,

Lemon juice,

White wine,

In saucepan combine all ingredients. Bring to a boil and reduce by 1/2.

Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce.

Batter is too thin and doesn't stick to the fish. But that really doesn't matter since the fish fall apart in the pan. Also found the sauce to be too sweet.

This is a horrible recipe- wanted to make a different type of flounder dish and I wound up wasting half of my flounder because the "batter" destroyed the dish.  The batter is way too watery and the fish started falling apart in the pan, before it even got to the oven.  Would not have been edible at all.  Had to start my dinner all over again and baked the flounder in the oven with some garlic, salt, and pepper.  Then I just made my own butter/wine sauce and drizzled it over the fish at the end of baking.  

I tried this recipe and I have to say it was not edible.  The batter was good,(a bit cheesy) but the sauce was awful.  It ruined the entire dish.  It tasted like I poured lemonade over my chicken. I had to throw it away.  It really isnt even a francaise sauce.

the worst recipe I ever downloaded from food network.

We invited some friends at the last minute to join us for dinner.  This went together very quickly and was enjoyed by all.  If you ever find yourself with flounder and have no Idea what to do with it, this is the recipe for you.

This recipe is easy and tasty. The parmesan and lemon complement the delicate taste of the flounder. Plate appeal is lacking, though. Also, I had a lot of the batter left over and it seems a waste to me--next time I make it, I'm going to half the batter ingredients.

Cousins, you know how I love to have fried "fush" on Fridays, but sometimes I need something a little on the lighter side. That's where this recipe comes in. The crunchiness of the panko and pecan crust on the flounder is convincing enough to think it's been fried — but it's baked in the oven instead.

Miss Kardea Brown's Pecan and Rosemary-Crusted Flounder, as seen on Delicious Miss Brown, Season 8.

Pecan and Rosemary-Crusted Flounder

panko breadcrumbs

pecans

rosemary,

seafood seasoning

Nonstick cooking spray,

lemon juice and lemon wedges,

Place a rimmed baking sheet in the oven and preheat the oven to 425 degrees F.

Pulse the panko and pecans in a food processor until finely chopped. Stir together the panko mixture, rosemary and 1/2 teaspoon of the seafood seasoning in a shallow dish or plate. Whisk the eggs in a separate shallow dish until lightly beaten.

Sprinkle the flounder with the remaining 1 1/2 teaspoons seafood seasoning. Dip the fish in the eggs and dredge in the panko mixture until coated.

Remove the baking sheet from the oven and coat with the cooking spray. Place the fish on the hot pan and coat the tops with cooking spray. Bake until the fish flakes with a fork, 8 to 10 minutes.

Remove the fish from the oven and sprinkle with lemon juice before serving. Garnish with lemon wedges and rosemary sprigs if using.

Wonderfully fresh and delicious.  My only change was to use mahi mahi because I couldn’t get flounder.  Other than that I followed her directions to a T  and it was superb 👏🏻

Crispy golden brown fried flounder is a restaurant-quality dish that the whole family will love. Lightly breaded with seasoned panko bread crumbs and quick fried, the sweet, flaky filet of flounder will almost melt in your mouth.

Easy Fried Flounder Recipe

panko bread crumbs

sea salt

⅛ tsp black pepper

½ tsp sweet paprika

tbsp grated Romano cheese

water

Dip the flounder fillets in the egg wash (beaten eggs with water or milk) and allow them to drain the excess egg wash off for a few seconds.

Dredge the flounder in the seasoned bread crumbs, completely coating the fillets.

Heat a deep frying pan with enough oil to cover the flounder while its cooking.  About an inch depth of oil should be enough.  Too little oil and the fish will stick ot the pan. It should be able to float as it cooks.Gently press the flounder down to get the top of the fish cooked properly.  If you are able to turn the flounder without breaking it, go for it.  But remember the flounder is a very delicate fish.

When the flounder is floating (about 6-8 minutes depending on the thickness of the fillets) it should be fully cooked.

Allow the flounder to drain on paper towels briefly, then serve and enjoy!

Potato-Crusted Flounder Stuffed with Fire-Roasted Red Peppers and Chorizo Topped with Roasted Tomato Sauce

tomatoes

olive oil

balsamic vinegar

butter

chorizo,

garlic, chopped

oregano

bay leaf

red bell

sherry

bread crumbs

russet potatoes

cornstarch

Serving suggestion: sauteed spinach

To make the tomato sauce: Preheat oven to 475 degrees F.

Cut the tomatoes into wedges and put in a small bowl. Add the oil and balsamic vinegar, and then season with the salt and pepper.

Place the tomatoes on a rack, and then place the rack on a sheet pan. Roast for 30 to 45 minutes until the edges brown well and the tomatoes become very soft.

Put the tomatoes and all juices in a sieve and drain over a small pot. This should remove the skin and seeds and leave you with a thin tomato sauce. Bring the sauce to a simmer and reduce until the sauce is a medium thickness, about 5 minutes. Stir in the butter. Add the salt and pepper, to taste, and keep warm.

To make the stuffing: In a large saute pan, add the olive oil, then chorizo, and let it cook for about 2 minutes. Add the onion and garlic, and saute on medium heat until the onions are soft, about 2 or 3 minutes. Add the oregano and bay leaf and cook another 2 minutes, until you can smell the herbs cooking. Add the diced bell peppers and sherry and let simmer 1 minute. Turn off heat. Fold in the bread crumbs until all liquid has been absorbed. Season with salt and pepper, to taste, and set aside.

To make the potato crust: Using an Asian turning mandoline or a vegetable peeler, peel long thin strings of potato. Put the potato strings in a small bowl. Season with salt and pepper and add the cornstarch. Mix with a spoon until well blended and set aside.

To stuff and crust the fish: Preheat oven to 375 degrees F.

Lay out the fillets flat on a work surface and season with salt and pepper. Place a golf-ball sized piece of stuffing in the center of 1 fillet. Lay another fillet over the stuffing and press softly to distribute the stuffing. Take a small handful of the stringed potato mixture and lay it over the top fillet, leaving only 1/4-inch uncovered around the edges. Press down lightly. Repeat process with remaining fillets.

Heat a large nonstick, oven-proof saute pan and melt the butter. Place the flounder in the pan, potato-side down, and fry until golden brown, about 5 minutes. Carefully flip over stuffed flounder and place pan in oven for 9 to 12 minutes, or until fish is cooked through.

Remove the fish from the oven. Ladle 2 ounces of tomato sauce onto the plate. Lay the stuffed flounder over the sauce and serve with a vegetable, such as sauteed spinach.

Although I partly agree with some of the comments I dont think this is a waste of time. I am a working father and was trying to find something different to do with the flounder in the fridge and voila`. My daughter and I loved this one. She said, "I think this is my new favorite thing you make". My advice, use crushed tomatoes for the sauce, that makes it a little easier, and I assembled the filets on a cookie sheet and then put them under the broiler to brown the potato (about 7 minutes). I wasn't confident with flipping these already delicate filets in a pan. Then I put in the oven for the remaining 12 minutes. Bon Apetit!

First of all, the amount of effort is not worth the result.  It defeated the purpose behind having fish.  To eat healthy and light. The amount of stuffing produced is far beyond what you would need to stuff 4-6 servings.  You could cut it to a third and still have plenty.  Cut the potato to half.  Three tomatoes did not produce enough to make a sauce.  If you added the 6 tablespoons of liquid to the pan it turned out gross.  Four pans for cleanup and too many bowls.  Keep looking for a recipe this one is not worth it.

The recipe was easy enough to follow, although for a working gal I found it to be a bit tedious. I did cheat by using canned, but good, tomatoes for the sauce.  Husband and I both agreed that there was just too much in a mouthful. Too many flavors to try to take in; too many textures... just too much. Some might enjoy this dish, but I have deleted it from my future menus.

This is a great recipe for any type of mild, white fish-tilapia, halibut (sliced thin) red snapper-whatever! I'm a fish-lover anyway, but flounder is my husband's fav-and this blew him away!!!

It sounds really good and for a person who is picky about seafood I'm willing to try it.

Top 10 flounder recipes recipes from across the web

The most viewed flounder recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pan-Fried Flounder

Fish Milanese with Summer Squash

Baked Stuffed Flounder

20 Best Ways To Cook Flounder (+Rec...

The 20 BEST Ways to Cook Flounder

Flounder Francese with Toasted Almo...

Flounder Francaise

Pecan and Rosemary-Crusted Flounder

Easy Fried Flounder Recipe

Potato-Crusted Flounder Stuffed wit...

Top 10 flounder recipes recipes from across the web

The most viewed flounder recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan-Fried Flounder

Fish Milanese with Summer Squash

Baked Stuffed Flounder

20 Best Ways To Cook Flounder (+Rec...

The 20 BEST Ways to Cook Flounder

Flounder Francese with Toasted Almo...

Flounder Francaise

Pecan and Rosemary-Crusted Flounder

Easy Fried Flounder Recipe

Potato-Crusted Flounder Stuffed wit...

The most viewed flounder recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine