Pan-Fried Flounder with Lemon Butter Sauce

"Flounder is an amazing fish,” says chef Jonathan Waxman of this recipe. “It’s firm yet delicate, flavorful, and sweet.” 

Frequently asked questions

How do you fry flounder without it falling apart?

For fragile, flaky fish such as flounder, catfish, and cod, double coating it in flour, egg wash, and then breadcrumbs protects its delicate flesh from falling apart as it cooks, acting as a barrier between the fish and the pan to keep everything intact. The breading Jonathan Waxman uses on the fillets is simple and versatile; it works just as well on chicken, pork, veal, and other fish.

Do you fry fish in butter or oil?

Here, Jonathan Waxman uses both butter and oil to get the best of both worlds. The butter imparts delicious flavor while the oil gives the fat mixture a higher smoke point, preventing the butter's milk solids from burning. He also fries the fish in two batches to avoid overcrowding the pan, wiping out the skillet in between, resulting in evenly cooked fillets with perfectly crisp crust.

Notes from the Food & Wine Test Kitchen

Flounder and sole are both flatfish with a similar texture and flavor profile, so they can be used interchangeably. In fact, most of the fish labeled as sole in the United States are not true sole but actually different types of flounder. This recipe is sure to be a hit regardless of which fish you choose.