Yellowtail Flounder Piccata Recipe

Italy made a name for itself with pasta, but if you're sleeping on piccatas, you are missing out, friends. The most satisfying, golden crusted fish fillets doused in a buttery, lemony, capery magic sauce. Serve this Yellowtail Flounder Piccata Recipe over parmesan polenta or garlic mashed potatoes and just wait for the standing ovation.

This recipe diverges from some classic preparations because I recommend dredging the fish in both flour and seasoned breadcrumbs. This method gives a lovely crust on the fish while keeping it succulent and flaky.

What you'll need to make this recipe:

Before we get to the step by step instructions, a few notes about the ingredients:

Fish: while this is a flounder recipe, many flaky white fish fillets will work, including haddock, grouper or sole. If using a thicker white fish fillet like cod, extend the cooking time a bit to ensure your fish is flaky and opaque throughout.

Wine: if you prefer cooking without alcohol, substitute broth and an extra squeeze of lemon juice.

Herbs: flat-leaf parsley is the perfect garnish for this recipe, bringing freshness and color to the dish. Substitute chives or scallions.

Full ingredient list and measurements included in the printable recipe card below.

Step by step instructions:

1. Set up dredging station

Begin by setting up your dredging station. Combine ½ cup of all purpose flour with ½ teaspoon salt and ¼ teaspoon 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. 

3. Bread flounder

Next, 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. Pan-fry flounder

Heat 3 tablespoons 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.

Transfer fish fillets to a baking tray and tent with foil or keep in a warm oven until ready to plate.

4. Make lemon caper sauce

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 1 tablespoon 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 tablespoons of butter and chopped parsley and swirl or whisk into the pan juices until the sauce thickens slightly. 

5. Make polenta

I like to serve this flounder piccata over parmesan polenta or grits. Just cook the polenta according to package instructions and when finished, add ½ cup finely shredded or grated parmesan and an extra tablespoon of butter. Whisk to combine.

6. Garnish and serve

Top the parmesan polenta with a crispy fish fillet and spoon lemon butter caper sauce over the fillet. Garnish with lemon wedges.

HUNGRY FOR MORE FRESH FLOUNDER RECIPES? 

• Flounder Florentine Recipe
• Baked Flounder with Parmesan Crust

FAQ's and Serving Suggestions:

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