INGREDIENTS
4 flounder fillets, skinless
Salt and pepper, to taste
Flour, for dredging fish
2 TBSP vegetable oil
3 TBSP butter, divided
1 lemon, juiced
1 small bottle capers
DIRECTIONS
Wash fillets in cold water and pat dry.
Sprinkle with salt and pepper.
Dredge fillets in flour.
Place oil and 2 TBSP butter in flat, heavy-bottomed skillet over medium-high heat until butter melts.
Keeping heat at medium-high, cook fish on 1 side for about 3 minutes, until deep brown and crispy.
Turn fish and cook on second side, about 3 minutes. Turn fish only once.
Remove fish to serving platter.
Turn off heat.
Into hot skillet, whisk in remaining 1 TBSP butter.
Add lemon juice.
Pour in capers, including liquid. Whisk.
Pour thin sauce over fish fillets.
Serve at once.
