I tried this vintage fried flounder recipe, expecting a simple breaded fish, but the salt treatment really surprised me. It's like a cross between a brine and a cure, and it made the fish incredibly firm and flavorful—no more mushy, overcooked fish! I let the fish sit for two hours while I prepped the rest of my meal, and the difference was night and day. I think this recipe would be a hit with the weeknight cook looking to elevate their dinner routine. The hands-on time is minimal, and the results are impressive. I served mine with a squeeze of lemon and a side of roasted vegetables, and it was a delightful change from our usual fish and chips. Give it a try—your taste buds will thank you.