Herbed Fried Fish

Herbed Fried Fish

Print Friendly, PDF & Email

Fried fish was one of my favorite Thursday night meals as I was growing up. It still is. I always ask for the white side of the flounder because the grey side isn’t as attractive- but they taste the same. This recipe is delicious warm or cold so it lends itself easily to dinner or lunch. Serve it with corn on the cob and cole slaw or salad; or layer it in a fresh roll with tartar sauce, lettuce and tomato. Anyway you eat it, you’ll be happy. Enjoy!

Prep time: 20 minutes

Herbed Fried Fish

By Gloria Kobrin Published: July 28, 2014

  • Yield:

  • 16 pieces (8 Servings)


  • 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


  • 2 shallow dishes
  • 1 skillet
  • 1 long spatula


  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.