Panko-Crusted Fried Flounder with Lemon

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 10 minutes

Golden, crispy, and packed with flavor, this Crispy Fried Flounder is pure boardwalk nostalgia on a plate. It’s everything you want in a fried fish — light but crunchy, tender inside, with a squeeze of fresh lemon to make it sing. Perfect for a casual dinner after a sun-soaked day at the shore.

A plate of golden-fried flounder fillets, garnished with lemon wedges and served with a side of coleslaw.

Fried flounder always reminds me of those classic seafood shack meals — a basket of crispy fish, fries on the side, a cold drink in hand. The trick is keeping the coating light so the flounder’s flavor doesn’t get lost.Using panko breadcrumbs instead of regular flour gives the flounder an unbeatable crunch without weighing it down. Plus, it cooks in just minutes, meaning you can have this restaurant-worthy dish on the table faster than your dad can grab a fork!

The key here is simplicity and good technique: a three-step dredge (flour, egg, panko), medium heat to keep things golden not burnt, and plenty of lemon wedges for squeezing over the top. It’s all about enhancing that fresh, sweet flavor of the flounder, not hiding it. Trust me, once you make it this way, it’ll be the new family favorite down the shore.

---

🍽️ Servings: 4 • 🔥 Calories/Serving: 310

Ingredients

• 4 flounder fillets

• ½ cup all-purpose flour

• 1 large egg

• ¾ cup panko breadcrumbs

• 1 tsp garlic powder

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• ½ cup vegetable oil (for frying)

• Lemon wedges for serving

---

Steps

Step 1

Pat the flounder fillets very dry with paper towels to help the coating stick.

Step 2

Set up three shallow bowls:

• Bowl 1: flour mixed with salt, pepper, garlic powder, and paprika.

• Bowl 2: beaten egg.

• Bowl 3: panko breadcrumbs.

Step 3

Dredge each fillet first in the seasoned flour, then dip it into the egg, and finally press it into the panko, making sure the crumbs adhere well.

Step 4

In a large skillet, heat the vegetable oil over medium to medium-high heat. (The oil should shimmer when ready — if it smokes, it's too hot.)

Step 5

Fry the flounder fillets 2–3 minutes per side, until golden brown and cooked through. Flip gently — the coating is delicate!

Step 6

Transfer to a plate lined with paper towels to drain.

Step 7

Serve hot with plenty of fresh lemon wedges for squeezing.

---

Helpful Tips:

1. 🔥 Keep the heat steady
   Medium heat ensures the panko gets crispy without burning before the fish cooks through.

2. 🐟 Dry fish = crispy crust
   Patting the fillets dry before dredging helps the coating stick and prevents sogginess.

3. 🧂 Season the flour, not the panko
   This ensures the flavors stay locked close to the fish, while the panko stays light and crunchy.

4. ✨ Want extra crispy?
   Toast the panko lightly in a dry skillet before using it for an even crunchier, golden finish!

---

Make it your own!

• 🌶️ Spice it up Use a hot salsa or add diced jalapeños for an extra kick!

• 🍅 Chunk it up Swap salsa for a can of Rotel (diced tomatoes and green chilies) for a chunkier texture.

• 🥑 Make it deluxe Stir in some cooked ground beef or chorizo to turn it into a heartier queso dip.

• 🧄 Boost the flavor Add a dash of garlic powder, cumin, or smoked paprika while it melts for a smoky twist.

---

Try it with…

Did you make this recipe?

Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.

Don't forget to tag me on Instagram @chompionsblog and use the hashtag #chompions