PANKO FRIED FLOUNDER RECIPES

Steps:

• Season fish with salt and pepper.  Heat oven to 200°.
• In a shallow bowl, beat the egg whites. Place the bread crumbs in another dish. Dip each fish filet in the egg whites, then bread crumbs.
• Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish generously to coat and cook for 4 to 5 minutes on each side, until fish is opaque and cooked through.
• Set aside on a platter in a warm oven until you make the sauce.
• Over medium heat in the same pan, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper and bring to a boil.
• Boil over high heat until the liquid is reduced to half, about 3 - 4 minutes.
• Discard the lemon halves, add the capers and spoon the sauce over the fish; place a slice of lemon on each filet and top with fresh parsley.

Steps:

• In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
• Heat oil in a large heavy skillet over medium-high heat.
• Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
• Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.