Ingredients
- Flounder filets, preferably all of similar thickness
- Panko bread crumbs
- 2 Eggs
- Olive Oil
- Butter
- Salt and Pepper
- Spices can be added to bread crumbs to taste
Method
- Wash the flounder filets in a saltwater bath, checking for bones as you do
- Pat dry and lay out on a cutting board so they get to room temp
- Season both sides of each filet with a little bit of salt
- While the fish gets to temperature, beat 2 eggs into a medium bowl
- Pour the breadcrumbs onto a large plate
- Cover the bottom of a large pan with olive oil and heat over medium heat until shimmering but not smoking
- Drench each filet in egg, then coat with breadcrumbs. Lay the prepped fish back on the cutting board
- Drop a small bit of butter into the pan to melt into the oil
- Before the butter is fully melted, drop in as many filets as the pan can handle. Usually 2-3
- Cook for 2-4 minutes, until the edges of the fish are starting to turn white
- Flip carefully and cook the other side for the same amount as the first side
- Remove from the pan and place on a serving dish
- Refresh the olive oil if needed to coat the bottom of the pan, let it heat to shimmering, then repeat steps 8 to 12 until all the fish is cooked
