Deep-Fried Flounder

Deep-Fried Flounder
Servings: 6 Prep 20 mins Cook 30 mins Stand 30 mins


Beer Batter:
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper
  • 16 ounces light beer
  • 8 cups vegetable oil, for frying
  • 1/2 cup all-purpose flour
  • 6 fillets flounder (4 to 5 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup fresh parsley leaves, washed and dried completely
  • Bottled tartar sauce
  • 1 lemon, cut into wedges for garnish

Make It

Beer Batter:

1. Into large bowl, sift together flour, sugar, baking powder, salt and white pepper. Add beer; stir until smooth. Let batter stand for 30 minutes.


2. In large pot, heat oil over medium heat until it registers 370 degrees F on deep-fat frying thermometer. Line baking sheet with paper towels.

3. Spread flour on sheet of waxed paper. Season fish on both sides with salt and pepper. Dredge 1 fillet in flour, shaking off excess. Dip in batter to completely cover; let excess drip off.

4. Slide fillet into hot oil; cook 2 to 3 minutes per side, until nicely golden. With slotted spatula, transfer fillet to paper towel-lined baking sheet. Keep warm. Repeat with remaining fillets, making sure oil returns to 370 degrees F between batches.

5. Cook parsley in hot oil until crisp, about 1 minute. Remove to paper towels.

6. Serve fish with tartar sauce and Coleslaw, if desired. Garnish with fried parsley and lemon.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 438, Fat, total (g): 37, chol. (mg): 1, sat. fat (g): 3, carb. (g): 23, fiber (g): 1, pro. (g): 3, sodium (mg): 779, Percent Daily Values are based on a 2,000 calorie diet.