Pat dry the flounder and then dredge with flour. In a large skillet on medium high heat, place oil and 2 tablespoons of butter.
Cook on each side for 2-3 minutes, until golden brown. Place the fish separately on a plate and now its time to make the juice!
Lower heat to medium low heat. Add 2 tablespoons of butter, lemon juice, and the whole jar of capers including the liquid.
