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Pan-Fried Flounder Recipe

Pan-Fried Flounder

Recipe courtesy Martha Nesbit

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on April 06, 2013

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    I followed the recipe exactly. It was excellent--the lemon and capers made it a very tasty dish. Very gourmet! This is a keeper!

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  • on March 29, 2013

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    I made 8 fillets but kept all other ingredients as called for. I felt it was way too much lemon. But otherwise it was a perfect dish. I will definitely make this again,but only use 1/4 of a lemon.The capers really worked well.

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  • on February 24, 2013

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    This is a simple yet great-tasting dish. I followed the instructions closely except that I added only some capers with liquid as well as some onions, scallions, red peppers, a small quantity of thawed frozen spinach to the sauce. It really turned out delicious.

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  • on October 18, 2012

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    This was soooo good. My husband and I loved it. I didn't have any capers so we did without and didn't miss it. One other change I made was I seasoned the fish with Emeril's essence and also added it to the flour.

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  • on September 08, 2012

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    Fantastic tangy taste, easy to make.

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  • on June 12, 2012

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    Great way to cook a delicate fish. only varation I made was to add 1/2 teaspoon of onion powder to the flour, it does not overwelm the delicate fish flavor, but highlights it.

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  • on May 21, 2012

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    Used fresh flounder caught over the weekend. Didn't have capers on-hand, but it was still delicious. Easy, simple and good - the perfect combination

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  • on October 30, 2011

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    So quick and easy to cook. Taste really good and my boyfriend loves it!! Would love to make it again soon, will also try different fish to see how it taste. thanks to this recipe, it gives me a wonderful night!!!

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  • on October 13, 2011

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    This dish was surprisingly good with almost no effort. Used fresh caught flounder and ended up making it twice in one week! Definitely a keeper!

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  • on September 07, 2011

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    I guess I don't like flounder. But this recipe was very easy! My fillets were thin so it only took 5 minutes to make. I used the advice of other posters and only put a teaspoon of capers. Beautiful, delicious sauce. I will make again but with a different fish. The only reason it doesn't get 5 stars is because of the actual fish.

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