Paula Deen Whole Scored Fried Flounder With Sweet Peach and Hot Pepper Jelly Sauce

Paula Deen Whole Scored Fried Flounder With Sweet Peach and Hot Pepper Jelly Sauce is a crispy fried fish dinner ready in 20 minutes. Save this easy fried flounder recipe for Sunday dinner, a cookout or a weeknight dinner, because it's quick Southern comfort food.

Score the skin in a deep cross-hatch before the fish ever touches the milk, because the cuts let the seasoning and the flour reach every bite. Skip the scoring and the skin turns tough while the thick middle cooks unevenly.

Paula dredges the fish and drops it straight into the hot oil, so the flour never gets a chance to turn gummy. Her sauce simmers peach and pepper jelly with a splash of brandy and butter, which gives you a sweet, spicy glaze in just 3 minutes.

Paula Deen Whole Scored Fried Flounder With Sweet Peach and Hot Pepper Jelly Sauce

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

380

kcal

A whole flounder fries up with a crackly golden crust and tender flaky meat inside. A glossy peach and pepper jelly sauce spooned over the top adds sweet heat to every bite.

Ingredients

• 1 whole flounder
  

• 1/2 cup milk
  

• 1/2 cup Flour
  

• to taste salt
  

• to taste Pepper
  

• 3 tablespoons melted Butter
  

• 2 tablespoons brandy
  

• 1 peeled and chopped peach
  

• 1/2 cup red pepper jelly
  

Directions

• Heat the oil: Fill a cast iron pot halfway with vegetable oil and preheat it to 375°F. Let it come all the way up to temperature while you prep the fish.
• Score the flounder: Use a sharp knife to score the skin of 1 whole flounder in a cross-hatch pattern. Then set the fish in a shallow casserole dish.
• Soak in milk: Pour 1/2 cup milk over the scored fish and season it with salt and pepper to taste. That keeps the flesh tender and helps the flour cling.
• Dredge in flour: Add 1/2 cup flour to a separate casserole dish and season it with salt and pepper. Dredge the flounder in the flour until it is coated on both sides.
• Fry the fish: Dip the floured fish right away into the 375°F oil and let it cook for 5 to 6 minutes. Then lift it out and set it on a platter.
• Start the sauce: Melt 3 tablespoons butter in a small saucepot over medium-high heat. Once it's melted, add 2 tablespoons brandy, 1 peeled and chopped peach and 1/2 cup red pepper jelly.
• Simmer and serve: Simmer the sauce for 3 minutes or until it thickens. Then spoon it over the fried flounder and serve it right away.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Winco slotted fish spatula. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fillets instead of a whole flounder?

Yes, fillets work fine, though they cook faster, so watch them closely. Start checking after 3 to 4 minutes, since thin pieces can overcook and dry out quickly.

How do I know when the flounder is done frying?

Look for a deep golden crust and meat that flakes easily where you scored it. Paula fries hers for 5 to 6 minutes in 375°F oil, so use that as your guide.

Can I make the peach and pepper jelly sauce ahead of time?

You can, and it reheats gently in a small saucepan. Warm it over low heat and add a spoonful of water if it has thickened too much in the fridge.

What can I use in place of the brandy?

A splash of peach juice or apple juice works if you'd rather skip the alcohol. The sauce will taste a little less rich, but the peach and pepper jelly still carry it.

Why does my fried fish come out greasy?

Oil that isn't hot enough is the usual cause, because the fish soaks it up instead of searing. Hold the oil at 375°F, and drain the fish on a platter as soon as it comes out.