Does anyone have a recipe for "crispy flounder"?

Question

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Answer 1

Pan Fried Flounder

Prior to cooking, soak the thawed fillets in a mixture of ½ milk and ½ water in a shallow dish or bowl. Cover, place in the refrigerator and soak for 30-60 minutes. Remove the fish from the soak, rinse gently and quickly under cold water, then pat dry with paper towel. Mix 1 cup of all-purpose flour, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow dish. Dredge the fillets to dust the fish entirely. Heat ½ inch of peanut or other high smoke point oil in a large skillet. Heat oil to 350-360 degrees. Place enough fillets to cover the pan without touching in each batch and fry until you see a golden edge. Try not to disturb the fillets as this will break them up. Then carefully turn them over and finish for 2-3 minutes. Place on a warm plate covered with paper towel. If doing multiple batches, place a plate in a preheated 200-degree oven to keep warm. After each batch, let the oil recover until it gets to at least 350 but not over 375 degrees. This will cook the fish quickly to a crispy golden color but not allow them to get oil logged. Leftovers make great fish sandwiches the day after if placed in a preheated 350-degree oven for about 3-5 minutes until heated through. Microwaving will make them mushy and may hurt the nutritional values. Enjoy with your favorite tartar or seafood sauce.

Answer 2

CRISPY FLOUNDER

2 tbsp. skim milk
1 tbsp. low sodium soy sauce
1/4 tsp. garlic powder
1 egg white, lightly beaten
4 (4 oz.) skinned flounder fillets
1/3 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. vegetable oil, divided
Lemon wedges

Combine first 4 ingredients in a large shallow dish; stir well. Add fish, turning to coat. Marinate in refrigerator 15 minutes, turning fish once. Remove fish from marinade; discard marinade.
Combine the bread crumbs and cheese in a large zip top plastic bag. Add fish fillets; seal the bag and shake to coat. Remove fish from bag; discard remaining bread crumb mixture.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat until hot. Add 2 pieces fish, and cook 2 1/2 minutes on each side or until fish flakes easily with a fork.

Place cooked fillets on a serving platter. Repeat procedure with remaining oil and fish. Serve garnished with lemon wedges.

Answer 3

I just bake it up near the top of the oven, switching to grill for the last 5 minutes, adding some oil and salt.

I had one for dinner last night and the skin was on partly crunchy.