Fried Flounder with Sweet Corn Spoonbread
This Fried Flounder Recipe with Sweet Corn Spoonbread was a huge hit when I served it up to my wife and daughter. The combination of crispy, golden fish and creamy, comforting spoonbread works perfectly and comes together easily for family dinner.
Servings: 4 people
Ingredients
Fried Flounder Ingredients
- 2 pounds boneless flounder fillets
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 1 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 8 Ritz crackers, crushed
- 2 cups canola oil or vegetable oil for frying
Sweet Corn Spoonbread Ingredients
- 1 Tablespoon canola oil or vegetable oil, or nonstick spray
- 1 (8.5-ounce) package Jiffy Corn Muffin Mix
- 1 (14.75-ounce) can cream corn
- 1 cup corn kernels, canned or frozen
- ½ cup sour cream
- ½ cup Greek yogurt
- 4 Tablespoons unsalted butter, melted
- 2 eggs
- 2 Tablespoons sugar
- ½ teaspoon kosher salt
Instructions
- Pat flounder fillets dry with paper towels. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Setup a breading station with three large plates. In the first plate add the flour. In the second plate, add two beaten eggs. In the third plate, toss together panko breadcrumbs and crushed Ritz crackers. First dredge the fish fillets in the flour, shaking off excess. Now place the fish in the egg wash. Finally, set the fillets in the breadcrumb/cracker mixture and press them in to coat well. Set fillets on a large plate and let rest at room temperature while you make the sweet corn spoonbread.
- Preheat oven to 375 degrees F. Lightly oil a large cast iron skillet or coat with nonstick spray.
- In a large bowl, whisk together Corn Muffin Mix, cream corn, corn kernels, sour cream, Greek yogurt, butter, eggs, sugar, and salt.
- Spread spoonbread mixture into the greased skillet. Place in the oven and bake until golden brown and set, about 25 minutes.
- Now add 2 cups oil to another cast iron skillet and heat over medium-high heat until thermometer registers 375 degrees F. Fry breaded fish, turning frequently, until deep golden and cooked through, about 3-4 minutes. Transfer toa paper-towel-lined plate. Season fish with remaining ½ teaspoon kosher salt and serve immediately with sweet corn spoonbread.
