This easy Pan Fried Flounder with Lemon Butter features tender, flaky fish fillets with lightly crisp, golden edges and a bright lemon butter finish. Ready in just 15 minutes, it's a simple, flavorful weeknight dinner!
Serve with my creamy lemon dill sauce or homemade anchovy butter. For more delicious seafood dinners, try my crispy air fryer salmon, air fryer cod filets, or oven baked cod filets with roasted pepper sauce and crab!
Recipe Summary: Pan Fried Flounder with Lemon Butter
- ✅ Recipe Name: Pan Fried Flounder with Lemon Butter
- 🕒 Ready In: 15 minutes
- 👪 Serves: 4 (easy to scale)
- 🍽 Calories: 256 per serving
- 🥣 Main Ingredients: Flounder fillets, butter, lemon zest, flour, canola oil
- 📖 Dietary Info: Pescatarian, quick and easy, family-friendly
- ⭐ Why You'll Love It: Ready in just 15 minutes, this easy pan fried flounder recipe has tender, flaky fish with lightly crisp, golden edges and a delicious lemon butter finish!
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Lightly crisp, golden edges, tender, flaky fish, and plenty of fresh lemon butter make this Pan Fried Flounder a delicious dinner that's ready in just 15 minutes! Serve it with my roasted garlic Parmesan asparagus and creamy Boursin mashed potatoes or crispy air fryer smashed potatoes for an easy, satisfying meal. Add a little lemon and dill sauce for even more bright, fresh flavor!
Why you'll love this recipe
- Ready in 15 minutes. Perfect for busy weeknights.
- Golden, lightly crisp flounder. A thin flour coating adds delicate crunch without heavy breading.
- Tender, flaky fillets. Quick pan-frying keeps the mild white fish moist.
- Bright lemon butter. Fresh lemon zest, juice, and butter add plenty of flavor.
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Key Ingredients
- Flounder fillets. Fresh or thawed frozen, patted dry.
- All-purpose flour. Creates a light, golden crust.
- Butter. Adds richness and flavor.
- Fresh lemon. Zest and juice brighten the buttery sauce.
See the recipe card for the full list of ingredients and quantities.
Variations
| Swap the fish | Try thin fillets of sole, tilapia, or another mild white fish. Adjust cooking time based on thickness. |
| Switch up the herbs | Use fresh parsley or dill instead of chives. |
| Add garlic | Stir a minced garlic clove into the melted butter during the last minute of cooking. |
| Make it gluten-free | Substitute a gluten-free all-purpose flour blend for the light coating. |
How to Make Pan Fried Flounder
- Step 1: Dry the flounder. Pat the fillets thoroughly dry with paper towels to remove excess moisture.
- Step 2: Season the fish. Sprinkle both sides with fine sea salt and freshly ground black pepper.
- Step 3: Lightly coat with flour. Dust each fillet with all-purpose flour, shaking off the excess for a thin, even coating.
- Step 4: Pan fry the flounder. Heat canola oil in a large skillet over medium-high heat. Cook 2 fillets at a time for about 2 minutes per side, until lightly golden and cooked through. After flipping, add butter and lemon zest, spooning the melted butter over the fish.
- Step 5: Finish and serve. Repeat with the remaining fillets, then finish with fresh lemon juice, chopped chives or parsley, and any buttery pan drippings. Serve immediately with lemon wedges.
Expert Tips
- Dry the fish well. Excess moisture prevents the flounder from getting crispy.
- Use a light coating. Shake off excess flour for a delicate, golden crust.
- Don't overcrowd the pan. Cook in batches for even browning.
- Wait before flipping. Let the fish develop a crust and release naturally from the skillet.
- Use a fish spatula. Its thin, flexible edge helps prevent delicate fillets from breaking.
- Don't overcook. Flounder cooks quickly! Adjust cooking time based on thickness and cook to 145°F internally.
Pan Fried Flounder FAQs
Using both gives you the best results! A neutral oil helps the flounder develop a golden crust, while butter adds rich flavor. I start with canola oil and add the butter toward the end of cooking to prevent burning.
Flounder is delicious pan-fried because its thin, delicate fillets cook quickly and develop lightly crisp edges. A light flour coating and a few minutes in a hot skillet give you tender, flaky fish without heavy breading.
Both methods work well! Baking produces soft, tender fish, while pan-frying creates a lightly golden crust and adds more flavor. I prefer pan-frying for this lemon butter flounder recipe.
Absolutely! You can pan-fry flounder without flour or breadcrumbs. Just pat the fillets dry, season well, and cook in a lightly oiled skillet. The flour in this recipe adds a delicate crust, but it's optional.
Store leftover flounder in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a lightly buttered skillet over medium-low heat until warmed through. Avoid overheating, as the delicate fish can dry out.
More Easy Seafood Dinners You'll Love
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Pan Fried Flounder Recipe with Lemon Butter
Equipment
- Large frying pan
- microplane or citrus zester
Ingredients
- 4 flounder fillets, about 12–16 oz total
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour, for dusting
- 4 tablespoons butter, divided
- 2 teaspoons fresh lemon zest, divided
- 2 teaspoons fresh lemon juice
- Fine sea salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
- Fresh chopped chives or parsley, for serving
Instructions
- Pat the flounder fillets dry with paper towels and season both sides with salt and pepper.
- Lightly dust each fillet with flour, shaking off any excess.
- Heat the oil in a large stainless steel skillet over medium-high heat until shimmering, about 2–3 minutes.
- Add 2 fillets without overcrowding the pan. Cook about 2 minutes, until lightly golden and the fish releases easily.
- Flip the fillets and add 1 tablespoon butter and ¼ of the lemon zest per fillet. Cook about 2 minutes more, spooning the melted butter over the fish, until cooked through.
- Transfer to a plate and repeat with the remaining fillets, adjusting the heat as needed. Finish with fresh lemon juice, pan drippings, and chopped chives or parsley. Cook fish to 145°F internally. Cooking times will vary with fillet thickness.
Notes
- Fresh or frozen flounder: Thaw frozen fillets overnight in the refrigerator and pat very dry before cooking.
- Lightly dust with flour: Shake off excess flour for a delicate, golden crust rather than heavy breading.
- Don't overcrowd the pan: Cook in batches to help the fish brown evenly.
- Avoid overcooking: Flounder is delicate and cooks quickly. Cooking time depends on thickness; fish should reach 145°F internally.
- Be gentle when flipping: Use a thin fish spatula and allow the fish to release naturally from the skillet before turning.
- Finish with lemon: Add fresh lemon juice just before serving for the brightest flavor.
- Best skillet: Stainless steel works great for developing a golden crust, but a nonstick skillet works well too. Adjust the heat as needed to prevent burning.
Sharon says
I love how quick and easy this pan fried flounder is! The light flour coating gives the fish those crispy golden edges without heavy breading, and the fresh lemon butter adds so much flavor. I usually serve it with roasted asparagus or mashed potatoes for an easy weeknight dinner. Hope you enjoy it as much as we do!