Pan-Fried Flounder

Name: Pan-Fried Flounder
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter, divided; 1 small bottle capers; 4 fillets skinless flounder-fillets; 4 servings Flour, for dredging fish; 1 lemon, juiced; 4 servings Salt and pepper, to taste; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Pan-Fried Flounder a try. One serving contains 284 calories, 22g of protein, and 19g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 15 minutes. It is a good option if you're following a pescatarian diet. If you have flour, salt and pepper, vegetable oil, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Wash fillets in cold water and pat dry.

Ingredients you will need

Water

Sprinkle with salt and pepper. Dredge fillets in flour.

Ingredients you will need

Salt And Pepper

All Purpose 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.

Ingredients you will need

Butter

Fish

Cooking Oil

Equipment you will use

Frying Pan

Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter.

Ingredients you will need

Butter

Fish

Equipment you will use

Frying Pan

Whisk

Add lemon juice.

Ingredients you will need

Lemon Juice

Pour in capers, liquid and all.

Ingredients you will need

Capers

Whisk.

Equipment you will use

Whisk

Pour thin sauce over fish fillets. serve at once.

Ingredients you will need

Fish Fillets

Sauce

Equipment

Frying Pan

Whisk

Ingredients

Servings:

3Tbsps

butter, divided 1small bottle

capers 4fillets

skinless flounder-fillets 4servings

Flour, for dredging fish 1

lemon, juiced 4servings

Salt and pepper, to taste 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.