Fish & Seafood
Pan Fried Flounder with Lemon Butter Sauce
Description
This light, elegant dinner is scented with lemon and ready in 20 minutes.
Ingredients
- 2 large egg yolks
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 cup plain dried breadcrumbs
- Kosher salt
- 4 (5-ounce) flounder or sole fillets
- 1 stick unsalted butter, cut into tablespoons, divided
- 1/4 cup extra-virgin olive oil, divided
- 2 tablespoons lemon or Meyer lemon juice, plus lemon wedges for serving
- Parsley leaves, for garnish
Directions
- Whisk the egg yolks with the milk in a medium bowl. Spread the flour and breadcrumbs in 2 separate wide, shallow bowls; season both with salt.
- Dredge the fish in the flour, dusting off the excess. Dip the fish in the egg mixture, then dredge it in the breadcrumbs. Transfer the fish to a large plate.
- Melt 2 tablespoons of the butter in 2 tablespoons of the olive oil in a 12-inch cast-iron skillet. Add 2 fish fillets and cook over moderate heat, turning once, until golden and crispy outside and white throughout, about 6 minutes. Transfer the fish to plates. Wipe out the skillet and repeat with another 2 tablespoons of butter and the remaining oil and fish.
- Wipe out the skillet. Whisk in the remaining 4 tablespoons of butter and the 2 tablespoons of lemon juice; season with salt. Spoon the sauce over the fish, garnish with parsley, and serve with lemon wedges.
