Flounder Piccata recipe is an excellent way to prepare fish for people who are not fond of fish. Flounder has a mild flavor and tender texture that is not overpowering like some other fish varieties. It’s also easy to prepare, making it a great choice for a weeknight dinner or special occasion.
Piccata is an Italian word that comes from the French word piqué, which roughly means “to prick,” and it refers to the act of pricking meat with a fork or pounding it flat to help tenderize it before cooking. Piccata dishes can be made from veal, chicken, or other ingredients such as fish, and what all these proteins have in common is that they are flat in shape.
Flounder fillets are already flat, while chicken breasts are typically sliced thin and pounded flat before being prepared piccata-style. The origins of piccata dishes aren’t clear, but they are popular Italian-American dishes that may have been brought to the U.S. by Italian immigrants or invented once they arrived.
Ingredients:
How To Make Flounder Piccata?
1. Combine the Flour and Salt:
- Combine ½ cup of all purpose flour with ½ tsp. salt and ¼ tsp. black pepper in a shallow dish.
- In a second dish, beat two eggs very well.
- In the third shallow dish, add ½ cup Italian seasoned breadcrumbs and ¼ cup finely shredded or grated parmesan cheese.
2. Seasoned Flounder:
- Dry both sides of each fillet with paper towels very well. Coat each flounder fillet lightly in the seasoned flour.
- Gently shake off any excess flour coating before dipping into the beaten eggs, then into the seasoned bread crumb and parmesan mixture, ensuring the cheese and breadcrumbs thoroughly coat both sides of the delicate fish fillet.
3. Fry Flounder:
- Heat 3 tbsps. of olive oil in a cast-iron or other large skillet over medium-high heat. When the oil shimmers, add the breaded fish fillets to the hot skillet, but don’t overcrowd the pan. You will likely need to cook the fish in two batches.
- Leave the fish cooking on the first side for 3-4 minutes, until the fillet is almost cooked through. This will give you a beautiful golden brown crust of bread crumbs and parmesan on the presentation side. Carefully flip the fillets and cook for another minute, just until the fillet has a firm texture and is cooked through.
4. Make Lemon Caper Sauce:
- Place the skillet to the burner over medium heat. Using a slotted spoon, remove any dark brown breadcrumbs and pour off any excess olive oil from the pan. Add 1 tbsp. of butter, veggie broth, lemon juice and white wine into the pan.
- Bring to a boil and cook over medium high heat until the mixture reduces by about ⅓. Add the capers and remove the pan from the heat. Off the heat, add the remaining 3 tbsps. of butter and chopped parsley and swirl or whisk into the pan juices until the sauce thickens slightly.
5. Garnish and Serve:
- Spoon lemon butter caper sauce over the fillet. Garnish with lemon wedges.
Substitute Of Flounder?
While Flounder is a popular choice for Piccata because of its mild taste, there are several other types of fish that you can use. Choose a white fish that is mild and versatile enough to pair well with the tangy and savory flavors of the sauce.
Here are a few options:
- Sole: Like flounder, sole is a mild and delicate white fish that works well in Piccata. It has a slightly firmer texture than flounder, but still cooks quickly and easily.
- Tilapia: Tilapia is a mild and versatile fish that is often used in a variety of recipes. It has a slightly sweeter flavor than flounder that pairs well with the Piccata sauce.
- Cod: Cod is a firmer white fish that has a mild and slightly sweet flavor that holds up well in Piccata.
- Halibut: Halibut is a dense and meaty white fish.
What to serve with Flounder Piccata?
- Steamed Vegetables: A side of steamed vegetables, such as broccoli, asparagus, or green beans, would be an excellent choice.
- Broccolini: Try it with this easy broccolini recipe.
- Roasted Potatoes: Roasted potatoes, or try these smashed potatoes as a heartier side.
- Baked Potato: Bake in in the oven or try this Air Fryer Baked Potato.
- Rice or Pasta: A side of rice or pasta, such as angel hair, linguine or orzo with zucchini and tomato, would be a good choice.
- Salad: A simple green salad with a light vinaigrette dressing is a refreshing and healthy side to serve with all my flounder recipes.
How To Store?
To store, wrap tightly or transfer to an airtight container and store in the refrigerator for up to 2 days.
Flounder Picca
Print RecipeIngredients
- 4 6-ounce yellowtail flounder fillets
- 2 large eggs
- ½ cup Italian seasoned breadcrumbs
- ¼ cup finely shredded/grated parmesan cheese
- ⅓ cup all purpose flour
- ½ tsp. sea salt
- ¼ tsp. black pepper
- 3 tbsps. olive oil
- ¼ cup butter, divided
- ⅓ cup white wine
- ⅓ cup vegetable stock
- 3 tbsps. capers
- 1 tbsp. fresh lemon juice
- 2 tbsps. fresh parsley, diced
- Lemon wedges, for serving
Instructions
- Combine ½ cup of all purpose flour with ½ tsp. salt and ¼ tsp. black pepper in a shallow dish. In a second dish, beat two eggs very well. In the third shallow dish, add ½ cup Italian seasoned breadcrumbs and ¼ cup finely shredded or grated parmesan cheese.
- Dry fish fillets with paper towels very well. Coat a flounder fillet lightly in the seasoned flour. Gently shake off any excess flour before dipping into the beaten eggs, then into the seasoned bread crumb and parmesan mixture, ensuring the cheese and breadcrumbs thoroughly coat both sides of the delicate fish fillet.
- Heat 3 tbsps. of olive oil in a cast-iron skillet over medium-high heat. Add the breaded fish fillets, but don’t overcrowd the skillet. Flounder is generally a fairly thin fillet, so monitor the heat and the fish closely as you cook to ensure they don’t overcook. Leave the fish on the first side for 3-4 minutes, until the fillet is almost cooked through. This will give you a beautiful golden brown crust of bread crumbs and parmesan on the presentation side. Carefully flip the fillets and cook for another minute, just until the fillet has a firm texture and is cooked through.
- Transfer fish fillets to a baking tray and tent with foil or keep in a warm oven until ready to plate.
- Return the skillet to the burner over medium heat. Using a slotted spoon, remove any dark brown breadcrumbs and pour off any excess olive oil from the pan. Add 1tbsp of butter, veggie broth, lemon juice and white wine into the pan. Bring to a boil and cook over medium high heat until the mixture reduces by about ⅓. Add the capers and remove the pan from the heat. Off the heat, add the remaining 3 tbsps. of butter and chopped parsley and swirl or whisk into the pan juices until the butter melts and the sauce thickens slightly.
- Spoon about ¾ cup parmesan polenta onto the plate or serving bowl. Top with a crispy fish fillet and spoon lemon butter caper sauce over the fillet. Garnish with lemon wedges.