Flounder Fillets With Panko Bread Crumbs

Total Time
Prep 15 mins
Cook 0 mins

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.


Most Helpful

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.

Ginny Sue April 03, 2011

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!

Johnsdeere August 02, 2009

Looks like this recipe omits a step or two. Panko will not stick to filets. I added an egg wash as a workaround, but, even after that, had to press very hard to keep a consistent level of breading on the fish. (Also, Panko that has been dredged once will get moist, and clumpy, so yield is low.) The fish ended up tasty, but breading was only okay, and skillet needed to be rinsed and dried repeatedly between rounds of fish to avoid last batch's panko burning. I won't be making this again.

David Z. June 07, 2015

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