Pan fried flounder with Garlic Basil Sauce is a perfect choice for a quick and flavorful dinner When pan-fried, the fish fillets develop a beautifully golden, crispy crust while remaining tender and flaky inside. The garlic basil sauce adds a rich depth of flavor with a fresh blend of basil, chili sauce and savory garlic.
We are huge fans of seafood, probably because we live in Florida and have access to a variety of fresh fish. Because of of the subtle flavor, flounder recipes are a delicious choice to serve with a sauce or relish. We served this fish with a garlic basil sauce, which is the perfect compliment. And it's a delicious way to convince picky, non-seafood lovers to try fish!
If you'd like to try some of my other flounder recipes, I think you will love my Blackened Flounder, served with a Cajun sauce. Or try Flounder Francaise, which sounds fancy but it is easy to make and has a tangy butter sauce. And Broiled Flounder is super quick and has the best spicy tartar sauce. All quick and easy and so delicious!
How to make Pan Fried Flounder
Step 1: Combine seasonings.
Step 2: Pat fish dry. Use ½ tablespoon oil to spread over flounder. Press spices onto both sides.
Step 3: Heat remaining oil and butter in large skillet over medium heat. Cook fish for 2 minutes, carefully flip with a spatula and cook another 2-3 minutes until it registers 145°F with a meat thermometer.
How to make Garlic Basil Sauce
Step 1: Rinse and pat dry the basil leaves, if using fresh.
Step 2: Pulse in a mini chopper into fine leaves.
Step 3: Stir together the basil, sweet chili sauce, mayo, garlic, lemon juice, salt and pepper.
Step 4: Taste garlic basil sauce for seasoning and sweetness. Adjust as preferred. Store in a covered container in refrigerator until needed.
Tips for Garlic Sauce
- Basil can lose its fresh flavor or overpower the sauce if too much is used. I started with 1 cup and it chopped down to about ⅓ cup which I found to be a perfect amount. If you like a lighter basil flavor, start with a ½ cup.
- Overly Salty or Sweet Sauce - Adding too much salt or sweeteners can ruin the balance. Taste as you go and add salt gradually.
- You can make the sauce ahead of time and tore in refrigerator. The flavor will actually be better if you do.
- We had a little bit leftover and used it over a green salad.
If you want to try a different sauce, some of our favorites are: Spicy Tartar Sauce, Lemon Herb Sauce or Tomato Chili Sauce.
Ingredients
*not shown, tablespoon of butter*
Ingredient Notes & Substitutions
- Flounder - Fresh fish from a seafood market is best. But I have often used frozen fillets because I feel the quality is usually very good since they flash freeze everything so the taste and texture is comparable.
- I just defrost it in the package in the refrigerator over night. Or you can also defrost in a large bowl of cold water for about 30 minutes.
- Any mild, flaky white fish such as Tilapia, Cod, Halibut or Sole can work as a substitute.
- Basil - If fresh basil isn't on hand, you can use dried. Use about 2 teaspoons.
- Old Bay Seasoning- You can use some Smoked Paprika and celery salt.
Recipe Testing Tips
- We are using approximately ½ inch thick fish. If you are using thinner fillets or thicker fillets, they will cook more quickly or longer than what is stated in the recipe. Always use your meat thermometer to check if the fish is done.
- Pat the Flounder Dry so the seasonings stick to the fish and the fried flounder gets nice and crispy.
- Preheating the pan and using the right amount of oil or butter helps to prevent the fish sticking.
- Avoid Overcrowding the Pan - Cook in batches if needed to ensure even frying and proper browning.
- Cook Just Until Flaky - Flounder cooks quickly, about 2-3 minutes per side. Overcooking can make the fish dry. I like to slide the thermometer in sideways to check if done at 145°F.
If you tried this recipe and enjoyed it, I'd appreciate it if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Looking for MORE seafood recipes? Here are some of our favorites:
Pan Fried Flounder with Garlic Basil Sauce
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Pan Fried Flounder is a perfect choice for a quick and flavorful dinner When pan-seared, fish fillets develop a beautifully golden, crispy crust while remaining tender and flaky inside. The garlic basil sauce adds a rich depth of flavor with a fresh blend of basil, chili sauce and savory garlic.
Ingredients
- 1 pound flounder fillets
- 1teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Old Bay seasoning or all purpose seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
Garlic Basil Sauce
- ⅓ cup mayonnaise
- 1 cup basil leaves
- 2 teaspoons lemon juice
- 2 tablespoons sweet chili sauce
- 2 cloves of garlic, minced or 1-2 teaspoons dried
- salt and pepper to taste
Instructions
Make Garlic Basil Sauce
- Rinse and pat the basil leaves dry. Use a mini food processor (or sharp knife) to chop the basil into finely minced pieces.
- In a bowl, stir in the basil, sweet chili sauce, lemon juice, garlic, salt and pepper and mayonnaise. Taste for any adjustments. Store in refrigerator until ready to use.
- Pat the flounder dry, lightly coat with olive oil.
- Combine the seasonings and press onto both sides of fish.
- Heat a large skillet over medium heat. Add remaining oil and butter to coat the bottom of pan.
- Add seasoned fish and don't move for at least 2 minutes. Use a spatula to slide underneath the flounder. If the fish is sticking, let it cook another minute.
- Turn the fish over and cook for 2-3 minutes or until the flounder registers 145°F and flakes easily with a fork.
- Serve with the basil garlic sauce and lemon wedges if desired.
Notes
*This recipe is for 4 flounder fillets and will make 4 servings. If you need a larger amount, you can cook the fish in batches in the skillet. Cook what will easily fit without crowding, remove to a platter and cover with foil while the next batch is cooking.
*Store any leftover fish fillets in a covered container in the refrigerator for up to 2 days. Reheat in a skillet on low-medium heat until hot. You can freeze leftovers in an airtight container for 2 months. Defrost overnight in the refrigerator and reheat as above.
*The sauce can be stored covered in the refrigerator for 3 days. Use as a dressing, sandwich topping, dips for vegetables. I don't recommend freezing since the mayonnaise will change texture and may not taste as good.
*Nutrition info is an estimate from Nutrifox.com.
The sauce makes approximately ½ cup, which is about 2 tablespoons per serving,
Nutrition
- Serving Size: 1
- Calories: 268
- Sugar: 0.6g
- Sodium: 1666mg
- Fat: 22g
- Carbohydrates: 1.9g
- Protein: 14.7
- Cholesterol: 66mg
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