- 2 large egg yolks
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 cup plain dry bread crumbs
- Kosher salt
- Four 5-ounce flounder or sole fillets
- 1 stick unsalted butter, cut into tablespoons
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon or Meyer lemon juice, plus wedges for serving
- Parsley leaves, for garnish
How to make this recipe
- In a medium bowl, whisk the egg yolks with the milk. Spread the flour and bread crumbs in 2 separate shallow bowls and season with salt.
- Dredge the fish in the flour, dusting off the excess. Dip the fish in the egg mixture, then dredge in the bread crumbs. Transfer to a large plate.
- In a 12-inch cast-iron skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add 2 fish fillets and cook over moderate heat, turning once, until golden 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 2 tablespoons of 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.