Pan-Fried Flounder

Name: Pan-Fried Flounder
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
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

Dinner Quick Easy

Time: 20 minutes

Yield: 4 servings

About

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.

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