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.
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.