Entree: Poland – Pomerania – Smażona Flądra (Pan-fried flounder fillets lightly seasoned and browned in butter for a crisp, delicate fish entree)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 flounder fillets, approx. 5 oz (140 g) each
- 1 cup (125 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) fine salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil or light neutral oil
- 1 lemon, cut into wedges (about 3.5 oz (100 g))
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tbsp (4 g) fresh dill, chopped (optional)
- Lemon zest from 1/2 lemon (optional)
- Paper towels for drying fillets

Show original ingredient measurements

- 4 flounder fillets, approx. 5 oz (140 g) each
- 1 cup (125 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) fine salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil or light neutral oil
- 1 lemon, cut into wedges (about 3.5 oz / 100 g)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tbsp (4 g) fresh dill, chopped (optional)
- Lemon zest from 1/2 lemon (optional)
- Paper towels for drying fillets

Instructions

1. Pat the flounder fillets dry with paper towels, then season both sides with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Lightly dust each fillet with 1 cup (125 g) flour, shaking off excess.
2. In a large skillet over medium-high heat, melt 4 tbsp (60 g) butter with 2 tbsp (30 ml) oil to raise the smoke point. When the butter foams but before browning, add fillets in a single layer without crowding.
3. Fry fillets 2–3 minutes per side, depending on thickness, until the coating is golden brown and the fish flakes easily with a fork. Turn carefully with a spatula to keep fillets intact.
4. Remove fillets to a warm platter and spoon pan juices over the fish. Squeeze lemon wedges over each fillet, sprinkle with chopped parsley and dill, and finish with lemon zest if using.
5. Serve immediately while hot, with extra lemon wedges on the side.