Pan-Fried Flounder with Lemon Butter Sauce
"Jonathan Waxman's recipe for crisp flounder is simple and delicious. The keys, he says, are to get flounder from a reliable source and to concentrate while cooking it. "Get the flounder too hot and it turns to mush, too cool and it goes rubbery." He then drizzles the fish with a tangy Meyer lemonâ??butter sauce...."
INGREDIENTS
•
2 large egg yolks
•
1/2 cup whole milk
•
1/2 cup all-purpose flour
•
1 cup plain dry bread crumbs
•
Kosher salt
•
Four 5-ounce flounder or sole fillets
•
1 stick unsalted butter, cut into tablespoons
•
1/4 cup extra-virgin olive oil
•
2 tablespoons lemon or Meyer lemon juice, plus wedges for serving
•
Parsley leaves, for garnish
ADVERTISEMENT