← Back to Home

FRIED

Pan-Fried Flounder

Serves 4 · 25 minutes

Why this recipe works

Flounder is thin, so a long fry dries it. A dusting of flour and a mix of butter and oil brown the outside in a couple of minutes, which is exactly how long the center takes.

Substitutions

A thin snapper fillet. Catfish is thicker and needs another minute or two per side. Ask at the counter for flounder fillets before you count on them.

Ingredients

• 4 flounder fillets, about 5 ounces each
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon chopped parsley
• Lemon wedges

Steps

1. Pat the fillets dry. Salt and pepper them, then dust both sides with flour and shake off the extra.
2. Heat the oil and butter in a skillet over medium-high until the butter foams.
3. Fry until golden and the center flakes and reads about 145 F, about 2 minutes per side. Work in batches so the pan stays hot.
4. Add the parsley and serve with lemon.

RecipesFish counterFried catfishFish sandwichesShrimp and oystersJumbo lump crab meatParty traysSeafood pricesQuestionsAs Seen on KPRC 2Inside the KitchenVisitFull menu