Recipe information
flounder filet / white wine / butter / lemon sauce
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Main Ingredients
Cooking Instructions
1. Prepare the Flounder
Rinse the flounder fillets under cold water and pat dry with paper towels. Season both sides with salt and black pepper.
2. Dredge in Flour
Spread the flour on a plate and dredge each fillet in the flour, shaking off any excess.
3. Beat the Eggs
In a shallow bowl, beat the eggs until well combined.
4. Coat the Fillets
Dip each flounder fillet into the beaten eggs, ensuring both sides are well coated.
5. Cook the Flounder
In a large skillet, melt 3 tablespoons of butter over medium heat. Add two fillets at a time and cook for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm. Repeat with remaining fillets, adding more butter as needed.
6. Make the Sauce
In the same skillet, pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it cook for about 2-3 minutes until slightly reduced.
7. Finish the Sauce
Remove the skillet from heat and whisk in the remaining 3 tablespoons of butter until melted and the sauce is smooth.
8. Serve
Place the cooked flounder fillets on serving plates and drizzle with the white wine lemon sauce. Garnish with fresh parsley.