English-Style Breaded Flounder Fillets

• 1/2 cup all-purpose flour
• 1 egg, beaten
• 2 tablespoons plus 1 teaspoon vegetable oil
• 2 tablespoons water
• 1 teaspoon Worcestershire sauce
• Salt and freshly ground pepper to taste
• 3/4 cup fresh bread crumbs
• 1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried
• 4 large skinless flounder fillets, about 1/3 pound each
• 3 tablespoons butter
• 2 tablespoons lemon juice

1. Scatter the flour over the bottom of a large pan.
2. In a bowl, beat the egg with 1 teaspoon of the oil, the water, Worcestershire sauce, salt and pepper.
3. In a shallow pan blend the bread crumbs and thyme well.
4. Dredge the fish pieces thoroughly in the flour.
5. Shake off the excess.
6. Dip them into the egg mixture and let the excess drain off.
7. Then coat them with the bread-crumb mixture on all sides.
8. Make sure they are evenly coated.
9. In a nonstick skillet, heat 1 tablespoon of oil over medium heat.
10. Add a few pieces of the fish at a time in a single layer without crowding.
11. Cook over high heat for about 30 seconds or until they are golden brown on one side.
12. Turn the pieces carefully and cook the second side over medium- high heat for about 1 minute or until golden brown.
13. Carefully transfer the fillets to a warm platter and keep warm.
14. Cook the remaining fish pieces in the same manner, adding the remaining oil.
15. When all of the fillets are cooked, wipe out the pan with a paper towel and add the butter.
16. Cook over medium high heat until it begins to brown.
17. Add the lemon juice and blend well.
18. Pour the mixture over the fish and serve immediately.

allpurpose, egg, vegetable oil, water, worcestershire sauce, salt, bread crumbs, thyme, skinless flounder, butter, lemon juice

Taken from cooking.nytimes.com/recipes/1696 (may not work)