Buffalo Flounder Fillets

Place flounder and cayenne pepper sauce in a large resealable plastic bag.

Let marinate in the refrigerator, at least 1 hour.

Place corn flour in a shallow pan.

Remove fillets, reserving marinade in the bag, and carefully dredge in the corn flour one at a time, coating completely and transferring to a plate.

Dip each coated fillet back into the marinade, dredge again in corn flour, and dip in the marinade again.

Repeat with remaining fillets.

Heat butter and olive in a large nonstick skillet over medium-high heat until sizzling.

Arrange fillets in the skillet so they are not touching and cook until golden brown, about 3 minutes.

Flip fillets carefully with a wide, nonstick spatula and cook until second side is browned, about 3 minutes more.

Serve with blue cheese dressing.