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Blackened Flounder


The secret of this blackened flounder is that the fish cooks so quickly that it forms a crisp crust on the outside that holds in all the juiciness. Heat the skillet to smoking hot before adding the fish.

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Rate this recipe 3.9/5 (260 Votes)


  • 1 tablespoon paprika
  • 1 tablespoon dried parsley
  • 2 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 6 flounder fillets, about 1/4 inch thick
  • 1/4 cup olive oil


Servings 6
Preparation time 5mins
Cooking time 10mins


Step 1

Combine paprika, parsley, salt, garlic powder, onion powder, cayenne pepper, black pepper, thyme and oregano in a small bowl and mix well.

Dip fish fillets in olive oil. Sprinkle both sides of each fillet with the paprika mixture.

Heat a cast-iron skillet over high heat until smoking. Arrange fillets in a single layer on the hot skillet.

Cook the flounder, turning once, until blackened, about 2 to 3 minutes per side. Serve immediately.


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