# Pan-Fried Flounder

Updated: 2026-10-25

By Chef Pierre. Pan-Fried Flounder is a home recipe from Fountain View Fish Market in Houston, family run since 1972. It serves 4. Thin Gulf wild-caught flounder fillets in a light flour coat, pan-fried in butter and oil until golden.

Serves 4 · 25 minutes · Updated 2026-10-25


## 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.

## Get it at the fresh counter

**Flounder.** Get it at the fresh counter. Ask at the fresh counter for flounder fillets. This recipe is written for Gulf wild-caught flounder.

Buy and Fry: pick it at the fresh counter and have it fried. There is no charge to cook.

HTML page: https://www.fountainviewfishmarket.com/recipes/pan-fried-flounder