Flounder is one of the best fish to cook whole. But unlike other proteins, which are often more forgiving, with flounder, like other fish, seconds, not minutes, can be the difference between a ...

Lightly dredge the flounder fillets in flour mixed with salt, pepper, parsley, Old Bay (optional), and chopped fresh rosemary and thyme. In a frying pan over medium heat, add about 2 oz of sauté oil.