Ingredients:

  • 1.5 lbs flounder fillets
  • 1/2 cup all-purpose flour
  • 1/4 cup fine yellow cornmeal
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 3 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 4 tbsp unsalted butter, cubed
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1 pinch salt

Instructions:

  1. Pat the flounder fillets completely dry with paper towels. In a shallow bowl, whisk together the flour, cornmeal, salt, pepper, and paprika.
  2. Press each fillet into the flour mixture, shaking off any excess to ensure a thin, even coating.
  3. Heat the vegetable oil and 2 tablespoons of butter over medium-high heat until the butter foams and the oil shimmers.
  4. Carefully place the fillets in the pan. Cook for 3–4 minutes without moving them until a mahogany-colored crust forms. Flip gently and cook for another 2–3 minutes until the fish flakes easily with a fork. Transfer to a wire rack.
  5. Wipe the skillet with a paper towel. Lower heat to medium and add the remaining 4 tablespoons of butter.
  6. Once melted, whisk in the lemon juice, parsley, and a pinch of salt. Simmer for 30 seconds until glossy.
  7. Spoon the lemon butter sauce directly over the fried fillets and serve immediately.