Flounder Fillets With Panko Bread Crumbs

Total Time
15 mins
0 mins

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

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  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.
Most Helpful

5 5

Nice crispy coating with great flavor due to the panko and good mix of seasonings. Like one of the other reviewers, I dipped the fish in an egg wash so that the coating would stick. For the sauce, I may have had the heat too high because the lemon juice immediately evaporated. So I just spooned the pan drippings over the fish, which was good because it was well infused with lemon flavor.

5 5

This was very tasty and flavorful thanks to the panko and the thyme. ;) Rather then flounder I used tillapia instead. I made a couple modifications to this recipe that I feel didn't stray far from the recipe that I recommend. I used one large egg and beat it to make a egg wash to dip the fish in prior to the panko crumbs. I tried doing it without and the panko did not stick much at all. Also...a 1/4 cup of panko crumbs were not enough to cover all of my fish and I would recommend using 1/4 to 1/2 of crumbs. I definately will make this recipe again!! Thank you for sharing!

2 5

I will not make this recipe again. The panko didn't coat the fish, even with the egg wash. I had to use additional oil and butter to fry the fish. I thought the addition of lemon at the end was a nice touch but it needed to be tempered with a little butter.