Fried Flounder Sandwich, Southern Style

I have to admit, I got the idea from a restaurant, either in Louisiana or Mississippi. Lo and behold, after seeing this item on the menu, I then went shopping at Walmart and found skinned frozen flounder fillets in the frozen section. They are individually wrapped so really convenient for the motor home.

Flounder is a delicate white fish but you could use any thin, skinned fillet for this recipe. In order to make it “Southern,” I use corn bread mix with creole seasoning and cayenne pepper. I use Tony Chachere’s unsalted seasoning blend but it does have a lot of brown sugar. If you prefer not to have the sweet taste in your fried fish, just use other spices of your choice. Also, I can’t use black pepper (allergies) or onions or salt (kidney disease) so my choice of seasonings might seem different from what you are used to.

Makes 2 sandwiches, takes less than 10 minutes.
6 hours ahead — defrost the fillets
Before coating the fillets — heat oil in pan and prepare sandwich fixings


  • 2 defrosted skinned thin fillets (don’t defrost in the package; I put mine on a plate in the fridge with a paper towel covering). NOTE: There are two fillets in each individual package if you buy the Great Value brand.
  • 1/2 cup Jiffy corn bread mix from the box (or plain corn meal)
  • 2 tsp creole seasoning
  • 1/4 tsp cayenne pepper
  • 1/2 cup egg beater
  • 1/4 cup peanut oil
  • Sandwich fixings — roll, mayonnaise, lettuce, tomato, pickle

Put the corn bread meal on a paper plate and stir in the seasonings. Put the egg beater in a bowl. Pat the flounder off with a paper towel before gently dipping in the egg beater first, hold up to drain, then pat down onto the seasoned corn meal. Turn over and pat down again. Make sure the flounder is completely covered but be careful because it’s very delicate.

Place in a nonstick pan that has already been heated up with the peanut oil. I keep the pan on a medium flame while cooking. Make sure the oil is hot before you drop the fillets in or the coating with stick. Cook about 2 or 3 minutes on each side, turning once.

Then gently place each fillet on top of the previously prepared roll and fixings.

These would be perfect with homemade cole slaw.


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