Herbed Fried Fish

Herbed Fried Fish

Written by on in American, Entree, Fish
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Thursday night was always fish night when I was a child. Herbed Fried Fish was always one of my favorite fish meals and still is. I love the crunchiness of the fish and the flavor of the herbs. This recipe is delicious warm or cold so it lends itself easily to dinner or lunch. Serve it with mashed potatoes or corn on the cob, cole slaw or salad. You can also place a fillet of Herbed Fried Fish in a fresh roll with tartar sauce or catsup, lettuce and tomato. Anyway you eat it, you’ll be happy. Enjoy!

Note: Flounder has a white side and a grey side. Although in this recipe, I coat it in crumbs, I still prefer to order the white side only. There is no difference in taste. I just find it more attractive.

For another Flounder recipe that’s not fried try: Fillets of Flounder with Cucumbers and Dill

Prep time: 20 minutes

Herbed Fried Fish

By Gloria Kobrin Published: July 28, 2014

  • Yield:

  • 16 pieces (8 Servings)

Ingredients

  • 8 medium flounder fillets I prefer white side only
  • 1 tablespoon dried tarragon
  • 2 teaspoons chopped chives
  • 1/8 teaspoon black pepper
  • 3 large eggs
  • 2 cups cornflake crumbs
  • vegetable oil

Equipment

  • 2 shallow dishes
  • 1 skillet
  • 1 long spatula

Directions

  1. Rinse fillets. Take a sharp knife and cut down both sides of the narrow bone in the center of each fillet. Discard bone.
  2. Beat eggs with herbs and pepper in shallow dish. Pour crumbs into remaining shallow bowl.
  3. Pour about 1/2 inch oil into skillet. Heat oil over medium flame until it begins to sizzle.
  4. Dip each piece of fish into crumbs, then beaten eggs and then roll it again in crumbs. Make sure the fish is completely coated in crumbs before sliding it into hot oil. Don't fry more than three pieces of fish at a time. When fillets turn golden, carefully turn them over with a long spatula. You might need a long spoon or fork to help you with this process. Fry fish on the other side. When fillets are golden brown, remove them from oil and drain on a rack with holes so the oil can drip through. Serve at room temperature with lemon wedges and catsup or tartar sauce.