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Pan-Fried Flounder

Pan-Fried Flounder

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  • 2 large Egg yolks
  • 1/2 cup Whole milk
  • 1/2 cup All-purpose flour
  • 1 cup Plain dried bread crumbs
  • Salt
  • 20 oz Flounder fillets
  • 1 stick Unsalted butter
  • 1/4 cup Extra virgin olive oil
  • 2 tbsp Lemon juice, plus wedges for serving
  • Parsley leaves, optional for garnish


  1. In a bowl, whisk the egg yolks with the milk. Spread the flour and bread crumbs in 2 separate wide, shallow bowls and season with salt.
  2. Dredge the fish in the flour, shaking off the excess. Then dip the fish in the egg mixture, then in the bread crumbs. Transfer to a large plate and repeat with the remaining fish.
  3. In a skillet, melt 2 tbsp of the butter with 2 tbsp of the olive oil. Add 2 fish fillets and cook over moderate heat, turning once, until golden and crispy outside and white throughout, about 6 minutes. Transfer the fish to plates.
  4. Wipe out the skillet and repeat with another 2 tbsp of butter and the remaining oil and fish.
  5. Wipe out the skillet. Whisk in the remaining 4 tbsp of butter and the 2 tbsp of lemon juice and season with salt.
  6. Spoon the sauce over the fish, garnish with parsley and serve with lemon wedges.


Recipe adapted from