4 skinless flounder-fillets. Salt and pepper, to taste. Flour, for dredging fish. 2 tablespoons vegetable oil. 3 tablespoons butter, divided. 1 lemon, juiced. 1 small bottle capers.

4 flounder fillets, 6 to 8 ounces each. Salt and pepper. 3 large eggs. A splash heavy cream. 4 tablespoons extra-virgin olive oil, divided. 3 tablespoons butter, divided.

Preheat the oven to 250 degrees F and place a sheet pan in the oven. Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In ...

Make the flounder: Soak the fish in the buttermilk in a bowl for 30 minutes. Meanwhile, pour enough oil to go 1 1/2 inches up the sides of a large, deep cast-iron skillet. Heat over medium heat to ...

Deselect All. 1/2 pound fresh lump crabmeat, picked over for shells and cartilage. 1 1/2 teaspoons Essence, recipe follows. 1/4 cup minced yellow onion

2 fillets white fish, such as fluke or flounder. Kosher salt. 1 tablespoon unsalted butter. Sauce: 2 large shallots, minced. 1/4 cup dry, cheap white wine. 2 teaspoons capers plus a splash of the ...

6 flounder fillets, 9 ounces each. Salt. White pepper. 24 ounces Lynnhaven Crab Stuffing, recipe follows. 1 cup toasted bread crumbs. Paprika. 1/4 cup melted butter. 2 tablespoons to 1/4 cup water.

Bring a large pot of heavily salted water to a boil. Make an ice bath with salted water. Blanch the haricots verts in the boiling water until tender but still crisp, 3 to 4 minutes.

1/2 cup leftover poaching oil from Oil Poached Flounder, recipe follows. 3 tablespoons white wine vinegar. 1/8 teaspoon freshly ground black pepper. 1/2 teaspoon kosher salt.