As a child on holidays at the beach, when the moon was up and the wind still, we would get to go floundering. With hurricane lamps swinging to shine on the unsuspecting flounder - making them an easy target - Mum would neatly spear them, a talent she learned from her Dad. Breakfast the next morning was a real treat: brown butter, pan-fried flounder and chipped leftover potatoes.

Ingredients

• 2 whole flounder
• ¼ cup seasoned flour
• 1 egg, lightly beaten
• 1-1¼ cups dry breadcrumbs (panko crumbs are nice here)
• Lemon and Pernod butter
• 100 grams butter
• 1 small shallot, peeled and finely chopped
• grated rind and juice of 1 lemon
• 1 tablespoon Pernod
• 1 tablespoon chopped fresh parsley or chives

Method

1. Cut the fins from the flounder and pat the fish dry.
2. Place the flour, egg and breadcrumbs in three separate shallow bowls or deep plates. Coat the fish in the flour, shaking off any excess. Dip into the egg and then coat in the breadcrumbs. Transfer to a plate. Repeat with the second fish and refrigerate the fish for 10 minutes; this allows the crumbs to set.
3. Heat a generous knob of butter or dash of oil in a large frying pan and when hot, slide in the crumbed fish, light skin side first and cook for 3 minutes over a moderate heat. Turn and cook the second side for 3-4 minutes or until the flesh flakes easily. Serve on a large plate with a good drizzling of the Lemon and Pernod Butter.
4. Lemon and Pernod butter
5. Cook the shallot in the butter until it has softened. Increase the heat and cook the butter until it becomes nut brown without burning the shallot. Add the lemon rind and juice. Pernod and parsley or chives and season with a grind of black pepper.

Cooks Tips

How to cook flounder: 1. Trim the fins using kitchen shears or scissors to make the job easier. 2. If wished, remove the dark skin. Make a cut through the skin away from the flesh, using a sharp small knife to help if needed. Real tip: Dip your fingers into salt; this will help get a firm grip of the fish. 3. Pat dry with paper towels and dust with flour or flour, egg and breadcrumbs. Pan-fry in butter or oil, placing the light skin side down into the pan first, for about 3-4 minutes each side.