Recipe courtesy of Martha Nesbit
Pan-Fried Flounder
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 314
- Total Fat
- 20
- Saturated Fat
- 7
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 27
- Cholesterol
- 113
- Sodium
- 2514
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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 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 flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
- Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.