"Flounder is an amazing fish,” says chef Jonathan Waxman of this recipe. “It’s firm yet delicate, flavorful, and sweet.”
Frequently asked questions
How do you fry flounder without it falling apart?
For fragile, flaky fish such as flounder, catfish, and cod, double coating it in flour, egg wash, and then breadcrumbs protects its delicate flesh from falling apart as it cooks, acting as a barrier between the fish and the pan to keep everything intact. The breading Jonathan Waxman uses on the fillets is simple and versatile; it works just as well on chicken, pork, veal, and other fish.
Do you fry fish in butter or oil?
Here, Jonathan Waxman uses both butter and oil to get the best of both worlds. The butter imparts delicious flavor while the oil gives the fat mixture a higher smoke point, preventing the butter's milk solids from burning. He also fries the fish in two batches to avoid overcrowding the pan, wiping out the skillet in between, resulting in evenly cooked fillets with perfectly crisp crust.
Notes from the Food & Wine Test Kitchen
Flounder and sole are both flatfish with a similar texture and flavor profile, so they can be used interchangeably. In fact, most of the fish labeled as sole in the United States are not true sole but actually different types of flounder. This recipe is sure to be a hit regardless of which fish you choose.
Ingredients
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2 large egg yolks
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1/2 cup whole milk
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1/2 cup all-purpose flour
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1 cup plain dried breadcrumbs
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Kosher salt
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4 (5-ounce) flounder or sole fillets
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1 stick unsalted butter, cut into tablespoons, divided
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1/4 cup extra-virgin olive oil, divided
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2 tablespoons lemon or Meyer lemon juice, plus lemon wedges for serving
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Parsley leaves, for garnish
Directions
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Whisk the egg yolks with the milk in a medium bowl. Spread the flour and breadcrumbs in 2 separate wide, shallow bowls; season both with salt.
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Dredge the fish in the flour, dusting off the excess. Dip the fish in the egg mixture, then dredge it in the breadcrumbs. Transfer the fish to a large plate.
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Melt 2 tablespoons of the butter in 2 tablespoons of the olive oil in a 12-inch cast-iron skillet. Add 2 fish fillets and cook over moderate heat, turning once, until golden and crispy outside and white throughout, about 6 minutes. Transfer the fish to plates. Wipe out the skillet and repeat with another 2 tablespoons of butter and the remaining oil and fish.
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Wipe out the skillet. Whisk in the remaining 4 tablespoons of butter and the 2 tablespoons of lemon juice; season with salt. Spoon the sauce over the fish, garnish with parsley, and serve with lemon wedges.
![Pan-Fried Flounder with Lemon Butter Sauce](https://www.foodandwine.com/thmb/nryT_MnAdrqRLMai8Qs8dFjUUyg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Pan-Fried-Flounder-with-Lemon-Butter-Sauce-FT-RECIPE0224-2bff222a0c8944639933ad00a340e976.jpg)
Kelsey Hansen / Food Styling by Kelsey Moylan / Prop Styling by Addelyn Evans