Sometimes keeping things super simple is best. This flounder tastes delicious fresh out of the pan, or room temperature the next day for lunch.
Heat oil in a large frying pan.
In a shallow bowl, combine eggs, potato starch, salt, pepper, and onion powder.
Dip flounder pieces into the egg mixture and add to the hot oil. Fry until golden brown on each side.
Serve flounder with mango salsa (see my tuna recipe)!
This flounder makes a perfect on-the-go lunch. Let it reach room temperature before eating.
This batter works very well with tilapia, or even with chicken cutlets.