Wash fillets in cold water, pat dry, and then lightly season with salt and black pepper. Separately, heat 2 Tbsp each butter and vegetable oil in a heavy frying pan (preferably non-stick). Lightly dredge each fillet in flour, then place, one at a time, in the pan. Cook until browned on each side. When you finish cooking the last fillet, turn off heat and add 1 Tbsp butter in pan. When melted, add juice from one lemon and about 2 Tbsp capers (including brine). Whisk and then serve with the fish. This recipe is from Food Network and based on pan-fried flounder. (May 2014)
Cooking Adventures 