Method

• Wash the flounder filets in a saltwater bath, checking for bones as you do

• Pat dry and lay out on a cutting board so they get to room temp

• Season both sides of each filet with a little bit of salt

• While the fish gets to temperature, beat 2 eggs into a medium bowl

• Pour the breadcrumbs onto a large plate

• Cover the bottom of a large pan with olive oil and heat over medium heat until shimmering but not smoking

• Drench each filet in egg, then coat with breadcrumbs. Lay the prepped fish back on the cutting board

• Drop a small bit of butter into the pan to melt into the oil

• Before the butter is fully melted, drop in as many filets as the pan can handle. Usually 2-3

• Cook for 2-4 minutes, until the edges of the fish are starting to turn white

• Flip carefully and cook the other side for the same amount as the first side

• Remove from the pan and place on a serving dish

• Refresh the olive oil if needed to coat the bottom of the pan, let it heat to shimmering, then repeat steps 8 to 12 until all the fish is cooked