Stegt flyndre

Method

Clean and gut the flounders, rinse thoroughly under cold water and pat dry with kitchen paper. Season the fish inside and out with salt and pepper. Dust lightly with flour on both sides, shaking off excess. Heat butter in a large frying pan over medium-high heat until foaming. Once the foam subsides, carefully place the flounders in the pan and fry for 4-5 minutes on each side until the skin is golden and crispy and the flesh flakes easily. Transfer to a warmed serving plate and squeeze fresh lemon juice over the fish. Garnish with chopped fresh parsley and serve immediately with boiled potatoes and a simple salad.