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Pan-Fried Flounder with Creamy Lemon Sauce

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 6


  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 large eggs
  • 1 cup panko (Japanese bread crumbs)
  • 1 cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 6 (6-ounce) flounder fillets
  • vegetable oil, for frying
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried parsley
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon prepared horseradish


Preheat oven to 400°. Line a large rimmed baking sheet with aluminum foil.

In a shallow dish, whisk together flour, salt, and pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, stir together bread crumbs and next 3 ingredients.

Dredge flounder in flour mixture, shaking off excess; dip in eggs, letting excess drip off. Dredge in bread crumb mixture to coat.

In a large skillet, pour oil to a depth of ¼ inch, and heat over medium-high heat. Add flounder, and cook for 4 minutes per side or until golden brown; transfer to prepared pan.

Bake for 5 to 6 minutes or until fish flakes easily with a fork.

Meanwhile, in a small bowl, stir together mayonnaise and all remaining ingredients. Serve with fish.