Southern-Fried Flounder Salad

southern fried flounder salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup cornmeal
  • 1 teaspoon chili powder
  • Salt and pepper
  • 1 1/2 pounds flounder fillets
  • 1/2 cup extra-virgin olive oil, plus more for frying
  • 2 10 ounce bags mixed greens
  • 3/4 cup grape tomatoes, halved
  • 1/2 cup pecans, toasted and coarsely chopped
  • 1/4 small red onion, thinly sliced
  • 1/4 cup honey mustard


In a shallow bowl, combine the cornmeal and chili powder; season with salt and pepper. Lightly coat each piece of fish with the mixture.

In a large nonstick skillet, heat 3 tablespoons olive oil over medium heat. Working in batches, add the fish and cook, turning once, until browned, 6 minutes total. Drain on paper towels.

Combine the greens, tomatoes, pecans and onion. In a jar with a lid, shake the honey mustard and remaining 5 tablespoons olive oil; pour over the salad and toss. Serve the fish on top of the salad.