Flounder with Lemon Butter
from Jacques Pépin, Heart & Soul in the Kitchen

“One of the most delicate of the flatfish family is the flounder. It is plentiful during the spring and summer and its soft, buttery flesh is good sautéed, poached, or broiled. Make sure to pat the fillets dry with paper towels so they won’t be coated with too much flour. The dish is finished with hot lemon butter and chives.” —Jacques Pépin

FMM: When Brian made this, we liked this way of cooking flounder a lot. Light and flavorful. It would work for any similar fish fillet. I think our fillets were thicker than the ones I used recently. Mine were very thin and they tasted like there was scrambled eggs on the outside, which there was. I think they would be better if coated in flour, dipped in the egg, and coated again in the flour.

Also see Pan-fried Fish - just uses flour mixed with salt and pepper, then fried in butter with lemon juice added near the end.

1/3 cup all-purpose flour
1 large egg, beaten
2 tablespoons peanut oil
4 flounder fillets (about 5 ounces each)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives

Spread the flour on a plate and the beaten egg on another plate. Heat the oil in one very large (at least 12-inch) nonstick skillet or two smaller nonstick skillets over high heat.

Meanwhile, pat the fillets dry with paper towels and sprinkle with the salt and pepper. Dip the fillets lightly in the flour to coat them on both sides, tap off any excess flour, then dip in the beaten egg, coating them on both sides, and arrange side by side in the skillet(s). [Coat with the flour again.] Cook the fillets for about 1 1/2 minutes, then turn them over with a large spatula and cook them for 1 1/2 minutes on the other side.

Transfer the fillets to four hot plates.

Add the butter to the large skillet or one of the smaller skillets and when it has melted and is hot, add the lemon juice. Shake the pan to combine the ingredients, and pour the sauce over the fish. Sprinkle with the chives and serve.

Serves 4