Kim’s Flounder with Browned Butter and Lemon
by Kim Becker
Fish has always been a food that I would rather order in a restaurant than prepare at home. I never seemed to be able to master the technique of getting perfectly cooked fish. Too often it was either under or overcooked and most of the time tasted bland and uninteresting.
But, once I started using this technique, fish has gained a leading role at my dinner table.
Elegant and easy, this flounder recipe makes for a nice light quick meal and will give any restaurant fish a run for its money. Although this recipe calls for flounder, any white fish fillet will work. (You will need to adjust the cooking time for thicker fish.)
If you’re using frozen fish, let it thaw in cold water. Do not let it thaw in the refrigerator. (Trust me. I learned the hard way.) Thin fish will thaw quickly. It’s important to make sure the fillets are extra dry by drying them with paper towels and giving them a dusting of flour.
What you’re going for is a crisp brown crust and a flaky interior. You may be tempted to pull out your nonstick skillet, but you’ll get crisper fish with a stainless steel or cast iron skillet (what I use). Also, make sure your skillet is really hot before you begin to cook the fish. Serve on a bed of sautéed spinach with a side of mashed potatoes or rice, and you’re good to go. Perfect for a warm summer evening!
Flounder with Browned Butter and Lemon
4 (6-ounce) flounder fillets
Salt and pepper
3 tablespoons all-purpose flour
¼ teaspoon paprika (optional)
2 tablespoons canola oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh flat-leaf parsley (optional)
Juice of half a lemon
Sprinkle fish evenly with pepper and salt. Place flour and paprika in a shallow dish; dredge fish in flour.
Heat a large skillet over medium-high. Add 2 tablespoons oil to pan; swirl to coat.
When oil is hot, add fish to pan. Be sure not to crowd the fish.
Cook 3 minutes on each side or until fish flakes easily with a fork. Remove fish from pan; keep warm.
Return pan to medium heat. Add butter; cook 45 seconds or until butter begins to brown. Remove pan from heat; stir in parsley and lemon juice.
Drizzle browned butter mixture evenly over fish. Serve with a wedge of lemon.
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