DIRECTIONS
Dip the flounder fillets in the egg wash (beaten eggs with water or milk) and allow them to drain the excess egg wash off for a few seconds.
Dredge the flounder in the seasoned bread crumbs, completely coating the fillets.
Heat a deep frying pan with enough oil to cover the flounder while its cooking. About an inch depth of oil should be enough. Too little oil and the fish will stick to the pan. It should be able to float as it cooks.
Gently press the flounder down to get the top of the fish cooked properly. If you are able to turn the flounder without breaking it, go for it. But remember the flounder is a very delicate fish.
When the flounder is floating (about 6-8 minutes depending on the thickness of the fillets) it should be fully cooked.
Allow the flounder to drain on paper towels briefly, then serve and enjoy!