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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.

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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!

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Johnsdeere August 02, 2009

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.

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jaaokisam_11138490 January 29, 2015

Very nice; served for Good Friday Fish dish. Just can't go wrong with Panko.

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Caroline Cooks March 22, 2008
Flounder Fillets With Panko Bread Crumbs