Fish Piccata

All-purpose flour, for dredging (about ½ cup)

Four 6-ounce (170g) thin boneless, skinless white-fleshed fish fillets, about ½- to ¾-inch thick, such as flounder, scrod, haddock, or branzino

Kosher salt and freshly ground black pepper

¼ cup (60ml) vegetable oil

⅓ cup (80ml) dry white wine

1 ½ tablespoons (½ ounce; 15g) drained capers in vinegar

4 tablespoons (60g) unsalted butter, cut into tablespoon-size pieces, plus 1 tablespoon (15g) unsalted butter mashed into a paste with ¼ teaspoon all-purpose flour

1 tablespoon (15ml) fresh lemon juice from 1 lemon

1 ½ tablespoons (¼ ounce; 8g) minced flat-leaf parsley leaves and tender stems

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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