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Yield: 4 servings - 1cup all-purpose flour
- Salt and pepper
- Pinch of cayenne
- 1tablespoon olive oil
- 4flounder fillets of equal size, 6 to 8 ounces each
- 3tablespoons cold unsalted butter, cut into chunks
- 1tablespoon lemon juice
- 2tablespoons roughly chopped parsley
- 1teaspoon roughly chopped tarragon
- A few tarragon leaves, for garnish
- Lemon wedges
Step 1 Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne. Step 2 Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom. Step 3 Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour. Step 4 Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter. Step 5 Leave
the heat at medium-high and add cold butter. Let butter sizzle until
foamy and brown, but do not let it burn. Add lemon juice, parsley and
chopped tarragon and swirl to incorporate. Step 6 Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.
Recipe courtesy of New York Times
https://cooking.nytimes.com/recipes/1019589-flound...
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