Prepare this Pan-Fried Flounder with Creamy Lemon Sauce for an easy, comforting, filling, and delicious meal. Serve this dish with a side of your favorite veggies and grains.
Pan-Fried Flounder with Creamy Lemon Sauce
Makes 6 servings
Ingredients
- 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
Instructions
- Preheat oven to 400°. Line a large rimmed baking sheet with aluminum foil.
- 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.
- Dredge flounder in flour mixture, shaking off excess; dip in eggs, letting excess drip off. Dredge in bread crumb mixture to coat.
- 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.
- Bake for 5 to 6 minutes or until fish flakes easily with a fork.
- Meanwhile, in a small bowl, stir together mayonnaise and all remaining ingredients. Serve with fish.
Notes
Note: Flounder can be substituted with halibut, rainbow trout, red snapper, tilapia, or any other flaky white fish.
Get more great recipes by ordering your subscription to Cooking with Paula Deen today!
