Pan-Fried Flour-Dredged Flounder

Cooking method

1. Step 1:

   

   To pan-fry flounder, you'll need: flounder, salt, seasoning, flour, lemon juice, and vegetable oil.

2. Step 2:

   

   Thaw the fish before cooking, either at room temperature or overnight in the fridge. Rinse the thawed fish and cut off the fins and tail with a sharp knife or scissors. Scrape the scales off the light side of the fish, working from the tail toward the head.

3. Step 3:

   

   Cut off the head and remove all the innards. Rinse the cavity well.

4. Step 4:

   

   The dark skin of flounder is said to have a strong smell, so it's a good idea to remove it. Make a shallow cut near the tail, lift the skin, and use the knife to help peel it off toward the head. Once done, rinse the fish under cold water and pat it dry.

5. Step 5:

   

   Cut the fish into serving-sized pieces. If it's small, you can leave it whole.

6. Step 6:

   

   Drizzle the lemon juice over the prepared flounder and toss gently. Let it marinate for 15 minutes — the lemon juice gives the fish a pleasant, light tang.

7. Step 7:

   

   Combine the flour with the salt and seasoning and mix. Use whatever seasonings you like — coriander, thyme, nutmeg, and ground black pepper all work well with fried fish.

8. Step 8:

   

   Dredge each piece of fish in the seasoned flour on both sides.

9. Step 9:

   

   Heat the vegetable oil in a skillet. Add the pieces of fish and fry over medium heat until golden, about 7–8 minutes. Don't cover the pan.

10. Step 10:

    

    Flip the fish and fry the other side over low heat until cooked through. Serve the fried flounder hot with a side of potatoes, grains, or braised vegetables. Enjoy!