Fluke Piccata
Serves 2
- 2 6-8 oz. fluke (summer flounder) fillets
- 2 T olive oil
- 1 egg, beaten
- 1/2 cup Drake’s batter mix, or seasoned flour
- Juice of 2 lemons
- 2 T capers
- 3 T butter
- 1/2 cup dry white wine
- Chopped parsley for garnish
Dip fluke fillets in egg. Dredge fillets in Drake’s batter mix (or flour). Heat a large heavy pan or skillet over medium heat. When pan is hot, add the olive oil and when oil is hot add fillets and flip when nicely browned (around 2-3 minutes). When fillet is just opaque in the center remove to plate (use the 10 minute per inch of thickness rule for cooking time because fluke can greatly vary in thickness).
Add 1 T butter, white wine, capers, and lemon juice stir and reduce for a couple minutes until sauce starts to thicken. Reduce heat to low then add the last 2 T butter to pan and stir to a creamy texture. Pour sauce over fillets, garnish with a touch of chopped parsley. Serve and enjoy!
