Flounder is a lovely white, flaky fish that can be seasoned with just about anything! Pan Fried Flounder accents the fish with a buttery, lemony pan sauce that adds richness and brightness. With a crispy and crunchy bread crumb, Pan Fried Flounder is satisfyingly savory to boot! This dish only takes 20 minutes to make and is best served with a Mediterranean salad or roasted vegetables.
Ingredients• 2 large egg yolks • 1/2 cup whole milk • 1 cup plain dried bread crumbs • salt, to taste • 1/2 cup all-purpose flour • 4 (5 ounce) flounder filets • 1 stick unsalted butter, cut into tablespoons and divided • 1/4 cup extra-virgin olive oil, divided • 2 tablespoons lemon juice, plus lemon wedges for serving • parsley leaves, optional, for garnish
Whisk the egg yolks with the milk in a medium mixing bowl.
In a shallow dish, add the breadcrumbs and season with salt.
In a separate shallow dish, add the flour.
Dredge the flounder filets in the flour, dusting off the excess.
Dredge the filets in the egg mixture.
Finish by drenching the fish in the bread crumbs.
Melt 2 tablespoons of the butter in 2 tablespoons of the olive oil in a large skillet over medium heat.
Cook 2 of the filets at a time in the hot butter and oil until crispy and golden on the outside, about 3 minutes per side.
Transfer the cooked fish to a plate, wipe out the skillet, and repeat the exact steps with 2 tablespoons of the butter, 2 tablespoons of the oil, and the remaining 2 filets of the fish.
Wipe out the skillet.
Whisk the remaining 4 tablespoons of the butter and 2 tablespoons of the lemon juice in the skillet.
Season the mixture with salt.
Plate the fish and spoon the sauce over it.
Garnish with the parsley and serve with lemon wedges.