Ingredients:

  • 2 Flounder fillets (about 6 oz/170g each), patted dry
  • 1/4 cup all-purpose flour (30g), seasoned with salt and freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1/4 cup panko breadcrumbs (30g)
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp lemon zest
  • 2 tbsp olive oil (30ml)
  • 2 tbsp unsalted butter (30g)
  • 1 lemon, cut into wedges for serving
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the flounder fillets completely dry with paper towels.
  2. Prepare three shallow dishes. Place the seasoned flour in the first, the beaten egg in the second, and the panko breadcrumbs mixed with parsley, thyme, and lemon zest in the third.
  3. Dredge each flounder fillet in the flour, shaking off any excess. Then dip it into the egg, letting the excess drip off. Finally, coat it thoroughly in the panko mixture, pressing gently to adhere.
  4. Heat olive oil and butter in a large non-stick skillet over medium heat until the butter is melted and the mixture is shimmering.
  5. Gently place the breaded flounder fillets in the hot skillet. Cook for 4-5 minutes per side, or until golden brown and cooked through. The flesh should be opaque and flake easily with a fork.
  6. Serve the crispy flounder immediately with lemon wedges for squeezing over the top.