Pan Fried Flounder With Lemon Butter Sauce Recipes

Steps:

• In a medium bowl, whisk the egg yolks with the milk. Spread the flour and bread crumbs in 2 separate shallow bowls and season with salt. Dredge the fish in the flour, dusting off the excess. Dip the fish in the egg mixture, then dredge in the bread crumbs. Transfer to a large plate. In a 12-inch cast-iron skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add 2 fish fillets and cook over moderate heat, turning once, until golden 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 2 tablespoons of oil and fish. 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.

Steps:

• Pat fillets dry, season with salt and pepper and dredge in flour and shake off excess flour. In a measuring cup, melt butter in microwave. Heat non-stick skillet over medium high heat. Pour in clear butter and leave milk solids in measuring cup. Place fish in hot butter and cook until golden. Flip fillet and cook other side until golden. Remove golden fish to paper towels to drain. In a small skillet, heat butter over medium high heat until milk solids begin to brown. Stir in lemon juice and parsley. Drizzle browned butter over fillet and serve immediately.

Steps:

• Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
• Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

Steps:

• LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
• Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
• Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
• FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
• In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
• SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

Steps:

• Mix the flour with seasoned salt and pepper in a shallow dish.
• Dredge the fish fillets in the flour mixture.
• Heat a large skillet over high heat.
• Add in about 3 tablespoons butter to the hot skillet.
• Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
• Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
• Season the sauce with salt and pepper.
• Pour the warm sauce over the fish.
• Serve immediately.