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I fry flounder, not catfish. IMO catfish:flounder as crawfish:shrimp...ie, the cheaper but less delicious mud-dwelling, funky alternative, esp wild catfish rather than farmed. I eat a lot of seafood, but avoid farmed. Anyhoo, I don't fry fish or anything else often. And I don't really deep fry at all any more. Just enough oil so after the fish is flipped over, it's just deep enough to fry both sides. Deeper than pan-frying, but not as deep as deep frying. Aside from the health issue, I hate throwing away all that oil.

I dip fresh local flounder in beaten egg and then almond flour, sometimes a little panko added and whatever seasonings appeal in the moment. Old Bay is nice--I keep it on hand for boiling shrimp. I've also added finely ground unsweetened dried coconut flakes. Serve with lemon wedges--that keeps away the bland ;-) Also sufficient salt if high BP isn't an issue (I salt when serving as BP isn't an issue for me, but is for my husband).

I fry flounder maybe 3x/year. I make enough for leftovers the next day for lunch, and once I even froze leftovers, carefully wrapped, for a week or two. Worked fine. Reheated in toaster oven to avoid sogginess.
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