Crusted Flounder with Lemon Butter Sauce

Crusted Flounder with Lemon Butter Sauce

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Flounder is a mild, slightly sweet fish that flakes easily, and has thinner fillets than many other fish. In other words, it’s perfect to bread, quickly fry, and serve with a lemon butter sauce! The breading and quick fry keeps…

Flounder is a mild, slightly sweet fish that flakes easily, and has thinner fillets than many other fish. In other words, it’s perfect to bread, quickly fry, and serve with a lemon butter sauce! The breading and quick fry keeps the fish from drying out, while the lemon butter sauce is a perfect pairing with the fish’s flavor. This recipe is easy to make and totally delicious, a win-win, right? Let us know what you think of this recipe, and if you made any tweaks at home by leaving a comment below.

Ingredients

Prep Time

10 min

Total Time

25 min

Yield

4 servings
  • 4 Flounder ( ~4-5 oz fillets, defrosted)
  • 2 Egg
  • 1 cup Flour
  • 1 cup Panko Bread Crumbs
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • Vegetable Oil
  • 4 Tbsp Butter ( cut into pieces)
  • 2 Tbsp Lemon Juice ( plus lemon wedges for serving)

Directions

  • 1

    Crack the eggs into a shallow bowl, and whisk until smooth. Add the flour, salt, pepper, and garlic powder to a second bowl and mix together, then add the bread crumbs to a third bowl.

  • 2

    Dredge the fish in the seasoned flour, then dip in eggs, and finally dredge through the bread crumbs.

  • 3

    Add enough vegetable oil to a cast iron skillet to coat the bottom, and heat to medium heat. Add the coated fish, being careful not to overcrowd the pan, and cook until 3 minutes per side, flipping once. The crust should be golden when the fish is done cooking, and when cut open, the fish should be white and flaky. Cook in batches if necessary.

  • 4

    While the fish is frying, make the sauce in a small sauce pan by melting the butter, and then adding the lemon juice and whisking together. Cook until warm, and season with salt to your taste.

  • 5

    Serve warm with the sauce spooned on top, wedges of lemon for a fresh squeeze of juice, and a garnish of fresh parsley.


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Reviews

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