What is the best way to cook flounder and swai?

I always saute it in olive oil and it falls apart on me. It ends up looking like mush. How do I get it to stay in one piece?



pierino May 23, 2013
The simpler the better. With flounder be sure to use tweezers to remove any pin bones. But with either fish I would go with a saute in brown butter. Flounder will possibly have some skin that you will want to crisp up, so give it a dusting in Wondra or rice flour. You might add capers to your pan. After that it need little more than a salt and pepper and a squeeze of lemon. If you want to sauce it maybe a classic sauce gribiche.
Summer O. May 23, 2013
You could try dredging it in Wondra before pan frying it at a highish heat and for that you might want to try a canola or vegetable oil that can handle a higher heat. Or you could lightly brush a baking pan and the the fish with some olive oil (plus S&P) and broil it for about 3-5 minutes.
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