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Crispy Pan-Fried Flounder with Homemade Tartar Sauce

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There’s something comforting about making a really good fish dinner at home. This crispy pan-fried flounder turned out perfectly golden on the outside while still staying light and flaky inside. Paired with homemade tartar sauce and fresh lemon, it honestly tasted like something from a little coastal restaurant.

This recipe doesn’t require anything fancy. It’s the kind of dinner that feels impressive without taking forever to make.

Why I Make It This Way

One thing I do differently is only season one side of the fish before dredging it in flour.

I’ve tried seasoning both sides before, and once the flour coating and frying are added, it honestly turns out too salty for me and dries out the fish. Seasoning just the top side gives the flounder plenty of flavor while still letting the fish itself shine through.

That little trick made a huge difference.

Ingredients

For the Flounder

  • 4–6 flounder filets
  • Flour for dredging
  • Salt and pepper
  • Garlic powder
  • Paprika
  • Badia Complete Seasoning
  • Avocado oil or olive oil
  • Lemon wedges
  • Parsley

Homemade Tartar Sauce

  • ½ cup mayo
  • Relish to taste
  • 1 teaspoon Dijon mustard
  • Lemon juice
  • Salt and pepper to taste

How I Made It

Step 1: Pat the Fish Dry

Pat the flounder dry really well with paper towels first. This helps the flour stick better and gives the fish a crispier texture once fried.

Step 2: Season the Fish

Season only the top side of the flounder with:

Again, I only season one side because it keeps the flavor balanced and not overly salty after frying.

Step 3: Dredge in Flour

Lightly dredge each filet in flour and shake off the excess.

Step 4: Pan Fry

Heat avocado oil or olive oil in a skillet over medium-high heat.

Once the oil is hot, carefully place the fish into the skillet and cook until golden brown and crispy on each side. Flounder cooks quickly, so keep an eye on it.

I love using a cast iron pan for this. Get it here.

I also use a fish spatula -> here.

Step 5: Make the Tartar Sauce

While the fish cooks, mix together:

  • Mayo
  • Relish
  • Dijon mustard
  • Lemon juice
  • Salt and pepper

Taste and adjust however you like it. I personally love a little extra lemon.

Step 6: Finish and Serve

Squeeze fresh lemon juice over the fish right before serving and serve with tartar sauce on the side.

What to Serve with Pan-Fried Flounder

This would be so good with:

  • Roasted potatoes
  • Rice
  • Green beans
  • Coleslaw
  • Mac and cheese
  • A side salad

A Few Notes

  • Flounder is delicate, so use a thin spatula when flipping.
  • Don’t overcrowd the pan.
  • Fresh lemon makes a huge difference at the end.
  • Medium-high heat works best for getting a crispy crust without overcooking the fish.

Final Thoughts

This is one of those simple dinners that ended up way better than I expected. Crispy, flavorful, fresh, and honestly easy enough for a weeknight.

The homemade tartar sauce really pulls everything together and makes it feel like a seafood restaurant dish, and the little trick of seasoning only one side keeps the flavor balanced perfectly.

If you try this recipe, let me know how it turns out.

Ingredients

For the Flounder

  • 4–6 flounder filets
  • Flour for dredging
  • Salt and pepper
  • Garlic powder
  • Paprika
  • Badia Complete Seasoning
  • Avocado oil or olive oil
  • Lemon wedges
  • Fresh parsley for garnish

Homemade Tartar Sauce

  • ½ cup mayo
  • Relish
  • 1 teaspoon Dijon mustard
  • Lemon juice
  • Salt and pepper to taste

Instructions

Step 1: Prep the Fish

Pat the flounder dry really well with paper towels. This helps the flour stick better and gives the fish a crispier texture.

Step 2: Season the Fish

Season only the top side of each filet with:

I only season one side because seasoning both sides can make the fish too salty once it’s dredged and fried.

Step 3: Dredge in Flour

Lightly dredge each filet in flour and shake off the excess.

Step 4: Pan Fry

Heat avocado oil or olive oil in a skillet over medium-high heat.

Once hot, carefully place the flounder into the skillet and cook until golden brown and crispy on each side. Flounder cooks quickly, so keep an eye on it.

Step 5: Make the Tartar Sauce

In a small bowl, mix together:

  • Mayo
  • Relish
  • Dijon mustard
  • Lemon juice
  • Salt and pepper

Taste and adjust as needed.

Step 6: Finish and Serve

Squeeze fresh lemon juice over the fish right before serving. Sprinkle with a little fresh parsley for garnish and serve with homemade tartar sauce on the side.

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