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Flounder Fillets With Panko Bread Crumbs

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“From Sylvia Lehrer in Dan's Papers in the Hamptons.”

Ingredients Nutrition


  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.

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