"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
Recipe: Flounder with Lemon Butter
- 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). 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.
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.