Pan-Fried Flounder with Orzo Salad


This Pan-Fried Flounder with Orzo Salad is a delicious meal that can be made with any other flaky white fish you have on hand at home.

Pan-Fried Flounder with Creamy Lemon Sauce
Makes 6 servings
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  1. 1 cup all-purpose flour
  2. 1 teaspoon salt
  3. ½ teaspoon ground black pepper
  4. 2 large eggs
  5. 1 cup panko (Japanese bread crumbs)
  6. 1 cup grated Parmesan cheese
  7. ½ teaspoon garlic powder
  8. ½ teaspoon dried thyme
  9. 6 (6-ounce) flounder fillets
  10. Vegetable oil, for frying
  11. 1 cup mayonnaise
  12. 1 tablespoon Dijon mustard
  13. 1 teaspoon dried parsley
  14. 1 teaspoon fresh lemon juice
  15. 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 3 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.
Paula Deen Magazine
Orzo, Broccoli, and Tomato Salad
Makes 6 servings
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  1. ¾ cup olive oil
  2. ¾ cup Champagne vinegar
  3. 2 tablespoons whole-grain Dijon mustard
  4. 1 shallot, minced
  5. 1 teaspoon salt
  6. ½ teaspoon ground black pepper
  7. 1 (16-ounce) box orzo
  8. 1 (12-ounce) package fresh broccoli florets
  9. 1 pint grape tomatoes, halved
  10. 1 (1-ounce) package fresh basil, finely chopped
  1. In a large bowl, whisk together olive oil and next 5 ingredients.
  2. Cook orzo according to package directions, adding broccoli during last 2 minutes of cooking; drain.
  3. Add orzo, broccoli, and tomatoes to olive oil mixture, tossing to coat; stir in basil. Serve immediately, or cover and refrigerate for up to 3 days.
Paula Deen Magazine