Delicate flounder fillets lightly dredged in flour, pan-fried until golden, and finished with nutty brown butter and fresh lemon juice.
# What You Need:
→ Fish
01 - 4 flounder fillets (about 5 oz each), skin removed
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Dredging
04 - 1/2 cup all-purpose flour
→ Cooking
05 - 3 tablespoons unsalted butter, divided
06 - 2 tablespoons olive oil
→ Sauce
07 - 4 tablespoons unsalted butter
08 - Juice of 1 lemon (about 2 tablespoons)
09 - 2 tablespoons chopped flat-leaf parsley
10 - Lemon wedges, for serving
# How To Make It:
01 - Pat the flounder fillets completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Spread flour on a shallow plate. Lightly dredge each seasoned fillet in flour, coating both sides evenly. Shake off any excess flour to prevent a gummy texture.
03 - In a large nonstick skillet, heat 2 tablespoons butter with olive oil over medium-high heat until the butter begins to foam and shimmer.
04 - Add fillets to the hot pan, working in batches if necessary to avoid overcrowding. Cook for 2 to 3 minutes per side until golden brown and just cooked through. Transfer to a warm serving platter and tent loosely with foil.
05 - Wipe out the skillet and return to medium heat. Add remaining 4 tablespoons butter. Cook, swirling occasionally, until milk solids turn golden brown and butter smells nutty, about 2 to 3 minutes.
06 - Remove skillet from heat immediately. Stir in fresh lemon juice and chopped parsley. The mixture will bubble vigorously—this is normal.
07 - Spoon the warm browned butter sauce generously over the cooked fillets. Serve immediately with extra lemon wedges on the side.
