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Sautéed Flounder Amandine


  • 1 pound flounder fillets, cut into serving-size pieces
  • ½ cup flour
  • ¾ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • ¹⁄₁₆ teaspoon cayenne pepper
  • 3 tablespoons vegetable oil
  • 6 tablespoons butter, divided
  • ⅓ cup sliced almonds
  • 1 tablespoon fresh lemon juice

Dry fillets thoroughly by patting gently with paper towels.

In a shallow bowl, combine flour, salt, pepper and cayenne. Dredge fillets in mixture.

Heat oil in a large skillet. Add 3 tablespoons butter. Melt butter and heat. Sauté fillets until golden brown on one side, about 4 to 5 minutes. Turn and repeat on other side. Remove fish to warm platter.

Wipe pan clean. Melt remaining butter. When it begins to brown, add almonds. Cook until browned, about 2 to 3 minutes. Add lemon juice, mix thoroughly and remove from heat. Spread over warm fillets.

Contributed by Joyce Taylor  Adapted From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


Summer flounder larvae start life with eyes on each side of their head, then as they turn into juveniles, the right eye moves across the head to the left side!

Erika Young, Coastal and Marine Education Specialist