American Southern · intermediate
Southern Cornmeal Crusted Flounder With Green Tomato Gravy
Crispy cornmeal-dusted flounder fillets pan-fried to perfection and served with a tangy, pan-simmered green tomato gravy.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a wide shallow dish, combine the yellow cornmeal, all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 02
Dredge the dry flounder fillets in the cornmeal mixture, shaking gently to remove any excess flour.
- 03
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- 04
Lay the flounder fillets in the pan and sear for 3 minutes per side until the cornmeal crust is golden crisp and the fish flakes easily.
- 05
Transfer the fried flounder to a warm plate and set aside.
- 06
Melt the unsalted butter in the same skillet over medium heat, then add the diced green tomatoes and cook for 3 minutes until softened.
- 07
Pour in the halal chicken broth and lemon juice, simmering for 3 to 4 minutes until slightly reduced, then spoon warm over the fish fillets.
A LITTLE KITCHEN KNOW-HOW
Cornmeal Crust Pan-Frying
Coating fish in cornmeal before high-heat pan-searing creates a durable, crunchy outer barrier that seals in delicate moisture.
Notes from the kitchen
- Choose firm green tomatoes with no red blush for the ideal bright, acidic flavor profile.
- Handle flounder carefully with a wide spatula as thin delicate whitefish fillets break easily when turning.
- Original home-cooking adaptation inspired by American Southern; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.