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Whisk flour, salt, and pepper together in small bowl. Reserve 1 teaspoon flour mixture, then spread remaining mixture in even layer on large plate.
Dry 6 skinless flounder fillets thoroughly with paper towels. Dredge 1 side of filets in flour mixture.
Heat vegetable oil in skillet ove until just smoking. Place fillets, floured side down, in pan and cook until bottom is golden brown, about 2 minutes.
Remove skillet from heat. Gently flip fillets and let stand until second side is opaque, 15 to 30 seconds. Transfer fillets, browned side up, to platter. Work in batches if needed
Wipe out skillet with paper towels. Add remaining 1 teaspoon oil & garlic. Once fragrant, stir in reserved 1 teaspoon flour mixture and cook for 15 seconds.
Whisk in white wine, water, zest and juice, and salt to taste. Simmer until sauce has thickened slightly.
Off heat, whisk in chilled butter.
Stir in 2 tablespoons rinsed capers and 1 tablespoon minced parsley. Spoon sauce over fish and serve.