American
Grandma Jenny’s Pan-Fried Flounder
A Friday evening staple in many Southern-Italian homes. Fresh, local flounder lightly seasoned, dipped in a lemon-parsley egg wash, and pan-fried until golden. Simple ingredients transformed into a meal that brings the family together at the end of the week.
- Shared by Edward Varipapa
- 15 minutes
- 20 minutes
- Serves 4 to 6
Memories Behind the Meal
- WHO TAUGHT THIS RECIPE
Grandma Jenny (Nonnie)
- WHEN IT WAS MADE
Friday evenings for dinner
- WHY IT MATTERS
The smell of this dish still brings me back to Grandma Jenny’s kitchen.
A MESSAGE FROM THE FAMILY
Some memories arrive without warning – the smell of lemon, parsley, and something frying gently in a pan can bring an entire kitchen back to life.
Shared by Edward Varipapa
Ingredients
- 2 lbs fresh local flounder fillets
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 large eggs
- Juice of 1 lemon
- 2 tablespoons fresh Italian parsley, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil, for frying
- Vegetable oil, for frying
- Lemon wedges, for serving
- Steamed broccoli, for serving
How to Make It
STEP BY STEP
1. Pat the flounder fillets dry and inspect for any remaining bones.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. In a second shallow dish, beat the eggs with the lemon juice, parsley, salt, and black pepper until thoroughly combined.
4. Heat a large skillet over medium heat. Add a combination of olive oil and vegetable oil, enough to coat the bottom of the pan generously.
5. Lightly dredge each fillet in the seasoned flour, shaking off any excess. Dip the floured fillets into the egg mixture, coating both sides evenly.
6. Carefully place the fillets into the hot oil and cook until golden brown, approximately 3 to 4 minutes per side depending on thickness.
7. Transfer to a paper towel-lined platter and season lightly with additional salt if desired.
8. Serve immediately with steamed broccoli and fresh lemon wedges.