Servings: 2 servings
Ingredients
- 1 lb fluke fillets cut into pieces that will fit in your saucepan
- salt and freshly ground black pepper
- 1/2 cup flour Wondra is great for this recipe
- 1 tbsp dry mustard
- 2 tsp tarragon
- Couple dashes of cayenne optional
- 2 large eggs beaten
- 1 cup panko
- canola oil or your favorite frying oil
For the Sauce
- 1/2 stick unsalted butter room temperature
- 2 tbsp chopped parsley
- 2 tbsp capers drained
- 3 cloves garlic pressed
- Zest of 1/2 lemon
- 2 tbsp fresh lemon juice
- 1/2 cup dry white wine
- 1/2 cup chicken stock
Instructions
- Dry the fluke fillets using paper towels. Sprinkle with salt and pepper. Put the flour on a paper plate or shallow dish and season with salt, mustard ,and cayenne. Mix flour and seasonings well. Add eggs in a second wide, shallow dish, then whisk to combine. If using unseasoned panko, season with salt and pepper in a third wide, shallow dish.
- Add butter and garlic to a saucepan until butter is melted and garlic becomes fragrant. Add the white wine to the pan and reduce. Add the stock and once again reduce. If you want the sauce to be thicker, you can add a bit of wonder (flour) to the saucepan. Add the parsley, capers, lemon zest and lemon juice. Stir until blended. Take off flame and set aside.
- Prepare to heat a large saute pan with 1/2 inch or so of oil on the stovetop.
- Dredge the fish in the flour, then the egg, then the breadcrumbs, allowing any excess to drop off.
- Heat oil over medium heat. Once oil starts to shimmer, gently lay the coated fish into the oil, away from you. Cook until golden brown and crispy on one side, 3-4 minutes, depending on thickness of your fillet. Gently flip and continue to cook on the other side until golden brown and crispy, 2 to 3 minutes (your pan is hotter by the time you flip). Gently warm your sauce if it has gotten cool.
- Plate portions of fish while hot and pour warmed sauce over it. Eat immediately so you don't lose your crunch!
Notes
This recipe can be used on flounder or any other white mild fish.
Tried this recipe?Let us know how it was!