Pan-Fried Flounder with Creamy Lemon Sauce
Makes 6 servings
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 large eggs
  • 1 cup panko (Japanese bread crumbs)
  • 1 cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 6 (6-ounce) flounder fillets
  • Vegetable oil, for frying
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried parsley
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon prepared horseradish
  1. Preheat oven to 400°. Line a large rimmed baking sheet with aluminum foil.
  2. In a shallow dish, whisk together flour, salt, and pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, stir together bread crumbs and next ingredients.
  3. Dredge flounder in flour mixture, shaking off excess; dip in eggs, letting excess drip off. Dredge in bread crumb mixture to coat.
  4. In a large skillet, pour oil to a depth of ¼ inch, and heat over medium-high heat. Add flounder, and cook for 4 minutes per side or until golden brown; transfer to prepared pan.
  5. Bake for 5 to 6 minutes or until fish flakes easily with a fork.
  6. Meanwhile, in a small bowl, stir together mayonnaise and all remaining ingredients. Serve with fish.
Note: Flounder can be substituted with halibut, rainbow trout, red snapper, tilapia, or any other flaky white fish.
Recipe by Paula Deen Magazine at