Flounder Fillets a l'Anglaise
- 8 small flounder fillets, about 1 1/4 pounds
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1/2 cup flour
- 1 egg
- 2 tablespoons cold water
- 2 cups bread crumbs
- 3 tablespoons, approximately, of corn, peanut or vegetable oil
- 3 tablespoons butter
- Juice of half a lemon
- Sprinkle flounder fillets on both sides with salt and pepper.
- Dip pieces in flour to coat on both sides.
- Shake off excess.
- Beat egg with the water.
- Dip flour-coated pieces in egg to coat well and then in bread crumbs.
- Pat fillets on both sides with the flat side of a knife to make the crumbs adhere.
- Heat oil in a skillet and add a few fillets in one layer.
- Cook 1 to 1 1/2 minutes on one side, or until golden brown.
- Turn and cook about 1 minute on the other side until golden brown.
- As the pieces are cooked, transfer them to a warm platter.
- Continue cooking, adding a little more oil as necessary, until fillets are cooked on both sides.
- Pour off oil from skillet and add butter.
- Cook until it is lightly browned.
- Add lemon juice and pour the sauce over the fish.
flounder, salt, freshly ground pepper, flour, egg, cold water, bread crumbs, approximately, butter
Taken from cooking.nytimes.com/recipes/2893 (may not work)