Pan-Fried Flounder Fillets

4 servings Prep: 15 m Cook: 10 m Total: 25 m Intermediate
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Pan-Fried Flounder Fillets
Pan-fried flounder fillets marinated in tarragon vinegar, coated in seasoned cornmeal and flour, then sautéed until golden and served with a cool, tangy cucumber sauce. This light and flavorful dish is perfect for a quick weeknight dinner when you want something special but not too heavy.

Ingredients

4 servings
  • 2 pounds flounder fillets
  • 1 cup tarragon vinegar
  • 1/2 cup sifted all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup butter or margarine
  • Cucumber Sauce
  • 1 cup dairy sour cream
  • 1 cup grated pared cucumber
  • 1 tsp lemon juice
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • dash pepper
  • dash of liquid hot pepper

Step-by-Step Instructions

  1. Arrange flounder fillets in a shallow baking dish. Pour the tarragon vinegar over the fish and let marinate for 10 minutes while you prepare the coating and sauce.
  2. In a shallow dish, combine the flour, cornmeal, salt, and black pepper. Remove fillets from the marinade (discard marinade) and coat the fillets evenly on both sides with the flour-cornmeal mixture, pressing lightly to adhere.
  3. In a large skillet, melt the butter over medium-high heat. When butter is hot and just starting to foam, add the coated fillets. Sauté until golden brown, approximately 4 minutes on each side. The fish should flake easily with a fork when done.
  4. While the fish is cooking, make the cucumber sauce by combining all sauce ingredients in a bowl - sour cream, grated cucumber, lemon juice, Worcestershire sauce, salt, paprika, a dash of black pepper, and liquid hot pepper sauce. Stir well to combine.
  5. Serve the hot flounder fillets immediately with the cool cucumber sauce on the side.

Common Problems and Solutions

Q: Why is my coating falling off the fish?

A: Make sure you pat the fillets dry after removing them from the vinegar marinade. Press the flour-cornmeal mixture firmly onto both sides of the fish, and don't move the fillets around in the pan too much while cooking. Let each side develop a golden crust before flipping.

Q: How do I know when the flounder is done?

A: Flounder cooks quickly because it's a thin, delicate fish. It's done when it flakes easily with a fork and the flesh is opaque throughout, usually about 4 minutes per side. Don't overcook or it will become dry and tough.

Q: Can I make the cucumber sauce ahead of time?

A: Yes, you can make the cucumber sauce up to 4 hours ahead and refrigerate it. The flavors will actually meld nicely. Just give it a good stir before serving as some liquid may separate out from the cucumber.

Tips and Techniques

Don’t skip the vinegar marinade - it firms up the delicate flounder flesh and makes it easier to handle during cooking. For the crispiest coating, make sure your butter is hot before adding the fish, and resist the urge to flip the fillets too early. Let them develop a golden crust before turning.

Ingredient Substitutions

  • flounder fillets: other mild white fish like tilapia, catfish, or sole
  • tarragon vinegar: white wine vinegar or apple cider vinegar
  • dairy sour cream: plain Greek yogurt
  • butter: vegetable oil or clarified butter

Equipment Needed

  • shallow baking dish (for marinating)
  • shallow dishes or plates (for coating mixture)
  • large skillet (preferably 12-inch to fit all fillets)
  • fork (for testing doneness)
  • mixing bowl (for cucumber sauce)

Historical Context

Flounder has long been a prized catch in Louisiana’s Gulf waters and coastal bays. The combination of cornmeal breading and tangy cucumber sauce reflects Louisiana’s love of contrasts - crispy and creamy, hot and cool, rich and refreshing.