Best 3 Fried Flounder In Beer Batter Recipes

Discover the delectable flavors of fried flounder, prepared in a crispy beer batter that delivers a perfect balance of lightness and crunch. This classic dish offers a delightful combination of textures and tastes, making it a favorite among seafood enthusiasts. Explore three variations of this recipe, each with a unique twist to tantalize your taste buds. From a classic beer batter to a flavorful Parmesan-herb crust, and an exciting spicy kick with Cajun seasoning, these recipes provide a range of options to suit your preferences. Get ready to embark on a culinary journey as you explore the art of frying flounder in beer batter.

Let's cook with our recipes!

BEER BATTER FISH MADE GREAT

Beer Batter Fish Made Great image

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Provided by Linda Olar

Categories Seafood Fish

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

Steps:

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g

PAN-FRIED FLOUNDER

Pan-Fried Flounder image

Make your next fish dinner Food Network's Pan-Fried Flounder recipe, and serve it with a bright lemon caper sauce.

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 skinless flounder-fillets
Salt and pepper, to taste
Flour, for dredging fish
2 tablespoons vegetable oil
3 tablespoons butter, divided
1 lemon, juiced
1 small bottle capers

Steps:

Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

FRIED FISH WITH VODKA AND BEER BATTER

Fried Fish With Vodka and Beer Batter image

Heston Blumenthal, the chef at the Fat Duck near London, updated classic British fish and chips in his book "In Search of Perfection" (Bloomsbury, 2006), using a batter that includes beer and vodka. The alcohol dissolves some of the gluten proteins in the wheat flour, so the crust doesn't get tough and boils off faster than water, so the batter dries out, crisps and browns quickly, before the delicate fish inside overcooks. The coating ends up especially crunchy - with each bite, you crush many thin layers of crust.

Provided by Harold McGee

Categories dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds (about 4 large fillets) turbot, sole or flounder
Salt and black pepper
1 1/4 cups white rice flour, plus more for dusting
2 to 3 quarts vegetable oil, for deep-frying
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 1/4 cups vodka
1 1/4 cups lager beer

Steps:

Rinse fish fillets, and dry with paper towels. Season well with salt and pepper, and dust with rice flour, shaking off any extra. Set aside.
Place a wide, deep pan over medium heat. Add oil to a depth of at least 1 1/2 inches, and bring to 375 degrees on a deep-fry thermometer. In a medium bowl, mix together the all-purpose flour, 1 1/4 cups rice flour, baking powder and 1/2 teaspoon salt. Slowly stir in the vodka and beer to make a batter. (Don't make batter ahead of time, or the bubbles from the lager will be lost.)
Dip one fillet into batter to coat it completely, then lower into hot oil. Repeat with other fillets, working in batches if needed. When undersides of fillets are golden brown, after 1 or 2 minutes, turn, and brown other sides, a minute or two. Lift from oil, drain and serve.

Tips:

Use fresh flounder fillets: Fresh flounder fillets will give you the best results. If you can't find fresh flounder, you can use frozen fillets, but be sure to thaw them completely before cooking.
Make sure the batter is cold: The colder the batter, the crispier the fried flounder will be. You can chill the batter in the refrigerator for at least 30 minutes before using.
Use a deep fryer or large saucepan: You'll need to use a deep fryer or large saucepan to fry the flounder. The oil should be at least 3 inches deep.
Fry the flounder in small batches: Don't overcrowd the pan when frying the flounder. This will cause the oil temperature to drop and the flounder will not cook evenly.
Drain the flounder on paper towels: Once the flounder is cooked, drain it on paper towels to remove any excess oil.

Conclusion:

Fried flounder in beer batter is a delicious and easy-to-make dish. It's perfect for a weeknight meal or a casual get-together. With a few simple tips, you can make sure that your fried flounder is crispy, golden brown, and full of flavor. So next time you're looking for a quick and tasty meal, give fried flounder in beer batter a try. You won't be disappointed!