Flounder is a lovely white, flaky fish that can be seasoned with just about anything! Pan-Fried Flounder accents the fish with a buttery, lemony pan sauce that adds richness and brightness. With a crispy and crunchy bread crumb, Pan-Fried Flounder is satisfyingly savory to boot! This dish only takes 20 minutes to make and is best served with a Mediterranean salad or roasted vegetables.

Ingredients

  • 2 large egg yolks
  • 1/2 cup whole milk
  • 1 cup plain dried breadcrumbs
  • salt, to taste
  • 1/2 cup all-purpose flour
  • 4 (5-ounce) flounder fillets
  • 1 stick unsalted butter, cut into tablespoons, divided
  • 1/4 cup extra-virgin olive oil, divided
  • 2 tablespoons lemon juice, plus lemon wedges, to taste, for serving
  • parsley leaves, optional, to taste, chopped, for garnish

Directions

Step 1 –Whisk the egg yolks with the milk in a medium mixing bowl.

Step 2 –In a shallow dish, add the breadcrumbs and season with the salt.

Step 3 –In a separate shallow dish, add the flour.

Step 4 –Dredge the flounder fillets in the flour, tapping off the excess.

Step 5 –Dredge the fillets in the egg mixture.

Step 6 –Finish by dredging the fillets in the breadcrumbs.

Step 7 –Add 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large skillet over medium heat.

Step 8 –Cook 2 of the fillets at a time in the hot butter-oil mixture until crispy and golden on the outside, about 3 minutes per side.

Step 9 –Transfer the cooked fish to a plate, wipe out the skillet, and repeat the exact steps with 2 tablespoons of the butter, the remaining 2 tablespoons of the oil, and the remaining 2 fillets of the fish.

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Step 10 –Wipe out the skillet.

Step 11 –Whisk the remaining 4 tablespoons of the butter and 2 tablespoons of the lemon juice in the skillet.

Step 12 –Season the lemon-butter mixture with the salt.

Step 13 –Plate the fish and spoon the sauce over it.

Step 14 –Garnish with the parsley and serve with the lemon wedges.