Flounder Meuniere for 4

Meunière is one of the simplest and best ways to cook delicate white fish. The name comes from “miller’s wife” because the fillets get dusted in flour before pan-frying, creating a thin, golden crust that stays crisp under the lemon-butter sauce.

Pat the flounder completely dry before dredging. Any surface moisture prevents the flour from sticking and you’ll end up steaming the fish instead of searing it. A quick dip in milk first helps the seasoned flour adhere evenly.

The sauce comes together in the same skillet after the fish is done. Drain the cooking oil, add fresh margarine, and let it melt over low heat until it just starts to turn brown. That nutty, toasted aroma is what you’re after. Hit it with lemon juice immediately and pour it over the fish right away. The sizzle when the acid hits the hot fat is half the appeal.

Six to eight minutes of total cooking time is all these thin fillets need. Turn them once and resist the urge to flip repeatedly.

Chef Tips

• White pepper instead of black is traditional for meunière. It blends invisibly into the flour coating and has a milder, less sharp heat.
• Don’t let the browned butter go too far. There’s a narrow window between nutty-brown and acrid-black. Pull it from the heat the instant it smells toasty.
• Cook in a single layer. Overlapping fillets steam each other and won’t develop that golden crust.
• Use real butter instead of margarine for a more authentic, richer flavor if you prefer.

Variations

• Sole meunière: Substitute sole fillets for the flounder. The technique and timing are identical.
• Almond meunière: Toast slivered almonds in the browned butter before adding the lemon juice for a classic amandine finish.