Recipe by Oolala
From Sylvia Lehrer in Dan's Papers in the Hamptons.
Top Review by Ginny Sue
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.
- 4 flounder fillets
- 59.14 ml panko breadcrumbs
- kosher salt
- 2.46 ml paprika
- 4.92 ml fresh thyme leave
- 29.58 ml unsalted butter
- 29.58 ml olive oil, can use canola oil
- fresh ground black pepper
- 59.14 ml fresh lemon juice
- 1 lemon, scored, thinly sliced, for garnish
Directions See How It's Made
- Rinse fillets and pat dry with paper towels.
- Place panko in a small shallow bowl and sesson with salt, paprika, and thyme leave and then stir to mix.
- Dredge fish on both sides in the seasoned panko.
- 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.
- Cook each side until lightly golden, about 2-3 minutes. Carefully turn with a wide spatula and cook about 2 minutes longer.
- Season with freshly ground pepper keep warm.
- Continue cooking remaining fillets.
- Discard any fat in skillet; add lemon juice, scraping pan with a wooden spatula to deglaze pan juices.
- Pour warm sauce over fillets and serve immediately. Garnish with lemon slices if desired.