With this delicious, pan-fried flounder recipe, you’ll feel like you are in a fancy restaurant! Make it for family or make it for company, either way, it will be a big hit.
Pan Fried Flounder
Here’s the recipe!
Ingredients
- 4 skinless flounder-fillets
- Salt and pepper, to taste
- Flour, for dredging fish
- 2 tablespoons vegetable oil
- 3 tablespoons butter, divided.
- 1 lemon, juiced.
- 1 small bottle of capers
Directions
- Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in a flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping the heat at medium-high, cook fish on 1 side for about 3 minutes (more or less, depending on the size of the fillets), until deep brown and crispy. Turn the fish and cook on the second side, for about 3 minutes. Turn fish only once.
- Remove the fish to the serving platter. Turn off the heat. Into a hot skillet, whisk in the remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.
NOTE: Add colorful garnishes like tomatoes and mint leaves for an extra special dinner. We often add artichoke hearts too for a little something extra!
Sea Breeze, Fish Market, and Grill is the go-to restaurant for fresh delicious fish all year round!
NOTE: Sea Breeze Fish Market and Grill, located in Plano, Texas is a family-owned fresh seafood restaurant that aims to please. They offer fabulous DIY kits and take-out EVERY WEEK. If you live in the DFW area and are not familiar with Sea Breeze, you are missing out! More recipes are available on their blog. Call 972-473-CRAB (2722) for more information.
Follow Sea Breeze on Facebook.
Leslie Farin is the Publisher and Founder of 50PlusToday. She is an experienced communications and marketing professional passionate about working with older adults and their families. She works with a team of writers to provide essential and cutting-edge information related to the 50Plus community.
