Fried Flounder, Simple but Perfect.
* Soak your fillets in milk for a couple of minutes as you get everything else ready.
* Get yourself a big-diameter frying pan. Bigger is better. If your pan is crowded, the fish will be soggy, not crisp.
* Take your fillets from the milk and dredge them in simple flour. If you like your fish extra crispy, quickly dip them in milk again and back into the flour.
* Put olive oil in your pan. Not a lot, just enough to cover the bottom of the pan. When the oil gets nice and hot, add a tablespoon of butter. The butter will foam up, but then the foam will subside.
* As soon as the butter foam subsides, put your fish in the pan. Work quickly. Don't overcook!
* When done, throw black pepper and kosher salt on the fillets. Serve immediately, very hot, right from the pan. Serve with some lemon wedges.
* Fish is easy to overcook -- use high heat, but only cook the fish for a few minutes. Also, cook in small batches -- don't ever crowd your pan, unless you like soggy fish.
* Same recipe works great for any white fish.
