Flounder Fillets With Panko Bread Crumbs Recipes

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
• Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
• Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

Steps:

• Scatter the flour over the bottom of a large pan.
• In a bowl, beat the egg with 1 teaspoon of the oil, the water, Worcestershire sauce, salt and pepper.
• In a shallow pan blend the bread crumbs and thyme well.
• Dredge the fish pieces thoroughly in the flour. Shake off the excess. Dip them into the egg mixture and let the excess drain off. Then coat them with the bread-crumb mixture on all sides. Make sure they are evenly coated.
• In a nonstick skillet, heat 1 tablespoon of oil over medium heat. Add a few pieces of the fish at a time in a single layer without crowding. Cook over high heat for about 30 seconds or until they are golden brown on one side. Turn the pieces carefully and cook the second side over medium- high heat for about 1 minute or until golden brown. Carefully transfer the fillets to a warm platter and keep warm. Cook the remaining fish pieces in the same manner, adding the remaining oil.
• When all of the fillets are cooked, wipe out the pan with a paper towel and add the butter. Cook over medium high heat until it begins to brown. Add the lemon juice and blend well. Pour the mixture over the fish and serve immediately.

Steps:

• In a heavy skillet cook onion, bell pepper, and garlic in oil over moderately low heat, stirring occasionally, until vegetables are softened and stir in bread crumbs and salt and pepper to taste.
• Preheat broiler.
• On a work surface arrange flounder skinned sides up and spread top with mayonnaise. Sprinkle flounder with bread crumb mixture and on oiled rack of a broiler pan broil about 6 inches from heat until cooked through, about 6 minutes.

Steps:

• Season the fillets with salt and pepper.
• Place the mustard in a shallow dish.
• Mix the flour and cornmeal in another shallow dish.
• Line a baking sheet with waxed paper.
• Drag each fillet in the mustard to coat it thinly on both sides and then dip into the flour mixture, turning to coat. Place on the waxed paper and let stand a few minutes to set the coating.
• Pour enough oil into a large skillet to come 1/8 inch up the sides of the pan. Heat over medium-high heat until very hot but not smoking.
• Add the fish fillets and cook until the undersides are crisp and golden brown, abouit 2 minutes. Turn and cook until the other sides are crisp, about 2 more minutes.
• Transfer to paper towels and drain very briefly (if allowed to stand too long, steam will collect and soften the crust).
• Serve immediately.

Steps:

• Preheat oven to 450°F.
• Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.
• Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.