The keys, he says, are to get the fish from a reliable source and concentrate while you cook it. "Get the flounder too hot and it turns to mush, too cool and it goes rubbery." 2.

Chef Jonathan Waxman’s recipe for crispy fried flounder with lemon butter sauce is stunningly simple. Breadcrumbs give the fish a delicate golden brown crust. Get the recipe at Food & Wine.