Pan-Fried Flounder with Lemon Butter Sauce

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"Flounder is an amazing fish,” says Jonathan Waxman, chef at Manhattan’s Barbuto. “It’s firm yet delicate, flavorful and sweet.” The breading he uses on the fillets is simple and versatile; it works just as well on chicken, pork, veal and other fish. Slideshow:  More Seafood Recipes 

Active Time:
20 mins
Total Time:
20 mins
Yield:
4

Ingredients

  • 2 large egg yolks

  • 1/2  cup whole milk

  • 1/2 cup all-purpose flour

  • 1 cup plain dried bread crumbs

  • 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 lemon wedges for serving

  • Parsley leaves, for garnish

Directions

  1. In a medium bowl, whisk the egg yolks with the milk. Spread the flour and bread crumbs in 2 separate wide, shallow bowls; season with salt.

  2. 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.

  3. 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 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.

  4. 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.

    Pan-Fried Flounder with Lemon Butter Sauce
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