Pan Fried Flounder Recipe with Lemon Butter

Golden pan fried flounder with a lightly crisp crust, topped with fresh chives and served with a lemon wedge on a blue plate.

5 from 1 vote

Pan Fried Flounder Recipe with Lemon Butter

This easy Pan Fried Flounder with Lemon Butter features tender, flaky fish fillets with lightly crisp, golden edges and a bright, buttery lemon finish. Made with simple ingredients and ready in just 15 minutes, it's a delicious weeknight dinner!

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: American

Keyword: Pan Fried Flounder with Butter and Lemon Recipe

Servings:

Calories: 256kcal

Author: Sharon Farnell

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.

Nutrition