4 skinless flounder-fillets. Salt and pepper, to taste. Flour, for dredging fish. 2 tablespoons vegetable oil. 3 tablespoons butter, divided. 1 lemon, juiced. 1 small bottle capers.

Preheat the oven to 250 degrees F and place a sheet pan in the oven. Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In ...

1/2 cup leftover poaching oil from Oil Poached Flounder, recipe follows. 3 tablespoons white wine vinegar. 1/8 teaspoon freshly ground black pepper. 1/2 teaspoon kosher salt.

4 flounder fillets, 6 to 8 ounces each. Salt and pepper. 3 large eggs. A splash heavy cream. 4 tablespoons extra-virgin olive oil, divided. 3 tablespoons butter, divided.

One 1 1/2-pound whole flounder or Dover sole, gutted and scaled (see Cook’s Note) 3 1/2 teaspoons Shaoxing wine. Kosher salt. 1/2 teaspoon ground white pepper. Vegetable, canola or peanut oil ...

Combine all ingredients and mix well. Sweet Lemon Sauce: In saucepan combine all ingredients. Bring to a boil and reduce by 1/2.

Bring a large pot of heavily salted water to a boil. Make an ice bath with salted water. Blanch the haricots verts in the boiling water until tender but still crisp, 3 to 4 minutes.

Make the flounder: Soak the fish in the buttermilk in a bowl for 30 minutes. Meanwhile, pour enough oil to go 1 1/2 inches up the sides of a large, deep cast-iron skillet. Heat over medium heat to ...

Preheat the oven to 450 degrees F. Whisk 1 tablespoon each olive oil and cilantro, the hot sauce, lime zest and 1/2 teaspoon salt in a medium bowl.