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Ingredients
- olive oil
- 1/2 cup seasoned flour, on a dinner plate for dredging
- 1 egg, lightly beaten, on a dinner plate for dredging
- 1/2 cup panko bread crumbs
- 2 large filets of delicate white fish such as flounder (about 1 1/4 pounds)
- salt and pepper to taste
- tartar sauce (or ketchup) for dipping
- lemon wedges for squeezing
- 1 . Heat olive oil in a large skillet over medium heat.
- 2 . Set up your dredging stations. One plate flour (salted & peppered), one plate beaten egg, one plate panko bread crumbs.
- 3 . Dredge your fish filets: first in flour, then in egg, then in panko. Add to skillet and fry 2-3 minutes a side until cooked through. Remove from skillet and serve with a dollop of tartar sauce and a squeeze of lemon.
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Directions
1. Heat olive oil in a large skillet over medium heat.
2. Set up your dredging stations. One plate flour (salted & peppered), one plate beaten egg, one plate panko bread crumbs.
3. Dredge your fish filets: first in flour, then in egg, then in panko. Add to skillet and fry 2-3 minutes a side until cooked through. Remove from skillet and serve with a dollop of tartar sauce and a squeeze of lemon.
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