Stegt flynder

Method

Pat the flounder dry with kitchen paper and score the skin lightly on both sides in a crosshatch pattern. Season generously inside and out with salt and pepper. Dust lightly with flour, shaking off any excess. Heat butter in a large cast iron or heavy-bottomed frying pan over medium-high heat until foaming. Once the foam subsides, carefully place the flounder in the pan and fry for 6-7 minutes on the first side until the skin is golden and crispy. Gently flip the fish and cook for another 5-6 minutes until cooked through and the flesh is opaque. Transfer to a serving plate, pour the brown butter from the pan over the fish, squeeze fresh lemon juice over the top, and garnish with chopped parsley.