Flounder Fillets With Panko Bread Crumbs |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
From Sylvia Lehrer in Dan's Papers in the Hamptons. Ingredients:
4 flounder fillets |
1/4 cup panko breadcrumbs |
kosher salt |
1/2 teaspoon paprika |
1 teaspoon fresh thyme leave |
2 tablespoons unsalted butter |
2 tablespoons olive oil, can use canola oil |
fresh ground black pepper |
1/4 cup fresh lemon juice |
1 lemon, scored, thinly sliced, for garnish |
Directions:
1. Rinse fillets and pat dry with paper towels.
2. Place panko in a small shallow bowl and sesson with salt, paprika, and thyme leave and then stir to mix.
3. Dredge fish on both sides in the seasoned panko.
4. Melt 2 tablespoons each butter and oil in a large heavy skillet, over medium high heat and when hot put in 2 or 3 fillets at a time, one layer deep.
5. Cook each side until lightly golden, about 2-3 minutes. Carefully turn with a wide spatula and cook about 2 minutes longer.
6. Season with freshly ground pepper keep warm.
7. Continue cooking remaining fillets.
8. Discard any fat in skillet; add lemon juice, scraping pan with a wooden spatula to deglaze pan juices.
9. Pour warm sauce over fillets and serve immediately. Garnish with lemon slices if desired.
|
|