Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.
- 1 nice-sized flounder, cleaned, scaled and scored like diamonds on fleshy side.
- 1 tbsp. butter
- 1 tbsp. oil
- seasoned flour to coat fish
Coat fish with flour. Put oil and butter in skillet (preferably non-stick) and let it get reasonably hot.
Add fish with fleshy side down. Let cook 3 or more minutes, with heat adjusted so it won’t burn, allowing for size of fish.
Flip over on backside and finish cooking.
Serve with lemon and parsley.
Note: When cooking for two, you can have two skillets cooking at the same time. When cooking for six to eight, you can partially cook these fish in a skillet and transfer to a large baking dish and finish oven cooking them at 325 degrees for 15 minutes.
Source: “How Sportsmen Cook” by Colette Lottinger