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
Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
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.
Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.
Recipe courtesy of New York Times