Pan-Fried Flounder with Creamy Lemon Sauce
By Paula DeenJUMP TO RECIPE
Cooking with Paula Deen Magazine
Prep time: 15 minutes
Cook time: 5 minutes
- 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.