Fluke (Summer Flounder) Piccata
There is nothing like fresh fish. Most people are too intimidated to cook it, but when it's done right it can be something special. My family has always enjoyed chicken piccata, but it's just as good, if not better with fresh flounder. While the chicken can be a more heavy meal, the flounder makes this dish much more delicate. It's a great choice for entertaining or a quick weeknight meal. I hope you give it a try and enjoy it as much as we do.
Place a large non stick frying pan on Medium heat with 2 of the 4 tablespoons of Olive oil. While the oil is heating up, place the flour, salt and pepper in a shallow dish and mix thoroughly. In a separate shallow dish place your eggs and water and beat to combine. Coat each filet first in the egg mixture coating both sides then in the flour mixture and shake off the excess.
Make sure your oil is hot and put your first two prepared filets in the pan. You should hear a good sizzle. If your fish is browning too fast or burning, turn down your heat. You will know it's time to flip the filets over when the outer edges turn opaque. It should take about 3 to 5 minutes per side depending on the size of your filets.
After your first two filets are cooked, place them on a wire rack. Put the remaining 2 Tbsp of oil in the pan and cook the other prepared filets.
After all the filets are cooked, turn up the heat to Med-high and add the white wine. Reduce the wine until about 2 Tablespoons remains, then add the capers and lemon juice and cook for another minute. Reduce the heat to low* and add 1 Tbsp of butter, stirring constantly . Add each additional piece of butter one at a time but only until the previous piece is incorporated. (*if you add the butter on too high of a temperature, or too quickly, the sauce will separate and become greasy)
Place the cooked filets on a serving dish and pour the sauce evenly over the top. Garnish with the chopped parsley and lemon slices and enjoy.
4 Large flounder filets
2 large eggs, beaten
2 Tbsp water
2 Tbsp Capers, drained
2 Tbsp chopped parsley
Juice of 1 lemon
½ cup dry white wine
4 Tbsp Olive oil
4 Tbsp cold butter
½ cup All purpose flour
½ tsp. Black pepper
1 tsp Kosher salt
Lemon slices for garnish (optional)