3/2: pan fried flounder with lemon herb butter

ingredients:

• headless flounder with everything attached but organs
• flour (1/4 cup)
  
• salt
• butter (3tbsp)
• 1/8 onion (minced)
  
• oregano leaves (4 sprigs)
  
• lemon juice (of 1 lemon)
• lemon peel (of 1 lemon)

1. salt fish and sit overnight
2. put 1/4 cup flour onto a plate and season with salt and pepper
   
3. dust with flour and pat off excess (should get dry to the touch..)
4. heat up about 1 tsbp of oil per fish and when hot, place fish onto pan
5. cook 1 side about 3-4 min til golden brown then gently flip
6. cook 3-4 minutes more then flip again to make sure its nicely colored on both sides and flesh is firm to touch
7. take fish off and onto a towel lined plate to absorb extra oil then onto a rack to keep crisp
8. for the sauce, when all fish are done, use the same pan and add butter with onions and cook for about 1 min til slightly translucent
   
9. drop in oregano to fry slightly
10. add lemon juice and salt to taste
11. take off heat and serve on side or over fish

result:

loved it! no recipe but came out perfect...fish totally moist and goes perfectly well with the lemony sauce...nice briny flavor with sour was great...i tested 1/2 batch with flour coating vs flour + cornstarch...no difference so just go with flour

next time:

use clarified butter instead for better appearance...frothy solids on top of sauce is not great....use 1/8 cup of onion is good...i used about 1/4 cup and was way too much...sauce too lumpy