Instructions

1. Set up a breading station for your flounder. Place your five shallow trays or bowls in a line on your counter. Leave the trays on the far left and right empty for the time being. In the second tray from the left, put enough all-purpose flour to cover the bottom of the tray about 1/4 inch deep. Beat eggs with milk -- using about 1/4 cup of milk for every 2 eggs -- in the middle tray. Place breadcrumbs, panko or cornmeal in the next tray so that the breading you've chosen covers the bottom of the tray completely.

2. Dry off your flounder with some paper towels. Your flour will stick more evenly if the surface of your fish is dry. Then, season your flounder with a bit of salt and pepper. Place your seasoned flounder in the empty tray next to the flour.

3. Work from left to right on your breading station. Pick up a piece of flounder and coat both sides lightly with flour. Then, dunk it in the egg wash, making sure to let the excess egg drip off before dipping the fish in the breadcrumbs. Press the breadcrumbs, panko or cornmeal onto the fish to give it a good coating. Place the breaded fish in the empty tray at the end of your breading station.

4. Heat your oil after all of your flounder has been breaded. If you're deep frying your flounder, use canola, corn, safflower, peanut or pure olive oil. Heat the oil to 350 degrees Fahrenheit in a large pot, electric skillet or deep fryer. If you're pan frying your flounder, heat butter or oil in a skillet on your stove. Deep frying requires more oil: Fill your pot an inch or so deep with oil, but don't fill it more than half full. For pan frying, you'll just need a couple of tablespoons of butter or oil.

5. Cook your flounder until it's golden brown. If you're deep frying, this will take about five minutes, for 1/2-inch-thick fillets. For pan-fried flounder, cook the fish for about three minutes per side.

6. Remove the flounder from the pot or skillet with a slotted spatula or large slotted spoon. Lay the cooked fish on a plate lined with paper towels to absorb any of the excess oil.