Instructions

1. Rinse your flounder filets in cool water and dry them thoroughly with paper towels. It is important that there is no water on your fish when it goes into the hot pan, because water droplets will explode, spattering you with oil.

2. Rub both sides of the flounder filets with oil. Any oil will work because the fish will not be in the pan long enough to reach its smoke point, but peanut oil, canola oil or vegetable oil are best.

3. Coat both sides of the oiled flounder filets with blackening spice mix. Rub the spice mix into the flounder filets with your fingertips.

4. Heat a cast iron skillet over high heat until you can smell the hot iron. Place the flounder filets carefully into the skillet, no more than two at a time.

5. Turn the flounder filets three to four times as they cook to keep the spices from burning. Cook the fish for 1 minute per every inch of thickness. Most flounder filets are thin, so they will cook in a very short time.