Rinse the flounder under cold water and pat dry
Remove scales if needed
Trim fins with kitchen shears
Gut and clean the fish if not already cleaned
Remove the head if desired
Make shallow cuts on the skin if baking or grilling
Season with salt, pepper, and herbs
Coat lightly with flour or breadcrumbs if frying
Heat oil, butter, or grill to the proper temperature
Cook until the flesh is opaque and flakes easily
Flip carefully if pan-frying or grilling
Serve immediately with lemon or sauce