Okay, so yesterday I tried pan-frying flounder for the first time, and let me tell you, it was an experience! I’ve always loved seafood, but cooking fish at home always seemed a bit intimidating. But I found this flounder at the market, and it looked so fresh I just had to give it a shot.
First things first, I gathered all my ingredients. I had the flounder filets, of course, some flour, salt, pepper, butter, olive oil, a lemon, and some fresh garlic. I’m a big fan of garlic, so I decided to go heavy on that.
I started by giving the flounder filets a good rinse under cold water and then patted them dry with paper towels. It’s super important to get them nice and dry, otherwise, they won’t get that crispy skin we all love. Then, I seasoned them generously with salt and pepper on both sides. I think I could have added some more seasoning like garlic powder. But I skipped it this time.
Next up, the dredging. I poured some flour onto a plate and coated each filet in it. Make sure to shake off any excess flour.
Now for the exciting part – the frying! I heated up a large skillet over medium heat and added a couple of tablespoons of butter and olive oil. Once the butter was all melted and stopped foaming, I knew it was hot enough. Then, I took the flounder and put them into the pan.
I carefully placed the filets in the hot pan, making sure not to overcrowd it. I cooked them for about 3-4 minutes on each side, until they were golden brown and cooked through. They cooked pretty fast, so you gotta keep an eye on them!
While the fish was frying, I quickly minced the garlic and squeezed the lemon. As soon as the flounder was done, I transferred it to a plate and added it into the same pan, just for a minute to get all fragrant.
- Rinse and dry the flounder filets.
- Season with salt and pepper.
- Dredge in flour.
- Heat butter and oil in a skillet.
- Fry the flounder until golden brown.
- Flavor with lemon juice and garlic.
Finally, I plated the fish and squeezed fresh lemon juice all over it, along with the sautéed garlic. I also sprinkled some chopped fresh herbs on top for extra flavor – I had some parsley on hand.
The result? It was actually pretty good! The flounder was crispy on the outside and flaky on the inside. The lemon and garlic added a ton of flavor. I might try adding some white wine to the pan next time, or maybe some capers.
My Key Takeaways
- Don’t be afraid to experiment with seasonings.
- Make sure the pan is hot enough before adding the fish.
- Don’t overcrowd the pan.
- Flounder cooks quickly, so keep an eye on it!
Overall, it was a successful first attempt at pan-frying flounder. I’m definitely going to be making this again. It’s a quick, easy, and delicious way to enjoy fish at home. If you’ve never tried it, I highly recommend giving it a go! You might surprise yourself.
Original article by the Author:Aminah,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/simple-pan-fried-flounder-recipes-a-guide-to-cooking-fish/
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