Pan-Fried Flounder with Lemon Butter Sauce


"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


  • 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


  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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