The same method can be applied to almost any fish or shellfish you wish to fry, including shrimp and oysters.
1 quart vegetable oil
3 cups cracker meal
1 teaspoon fine salt plus additional to taste
1 teaspoon freshly ground black pepper
2 pounds flounder fillets, cut into 16 thin pieces
1. Place the vegetable oil in a deep-fryer, wok, or Dutch oven. Heat to 360 degrees.
2. Beat the eggs well in a wide, shallow bowl. Toss the cracker meal with the salt and pepper, and place on a wide dish. Dip the fillets, 1 at a time, in the egg, then in the cracker meal. Turn each fillet around in the cracker meal until well coated. (The fillets will cook best if you dry them for at least 15 minutes; it is best to do this on a rack, so that the air can circulate.)
3. When ready to cook, lower the coated fillets, in batches, into the hot oil. (It is best to do just a few at a time, so that the heat of the oil doesn't decrease.) Cook 2 to 3 minutes, or until the fillets are golden brown. Remove, drain on paper towels, and salt to taste. Serve immediately.
Any thin, white-fleshed fillets will do for this delicate fry -- but Flounder has the perfect texture for this coating. The same method can be applied to almost any fish or shellfish you wish to fry, including shrimp and oysters. Great with the classic accompaniments: lemon wedges, tartar sauce, coleslaw, and french fries. Serves 4.