Breaded Fish with Lemon Butter Recipe

Summary

Preparation Time10 MinDifficulty LevelEasy
CuisineCourse
MethodMain Ingredient

Ingredients

 Unseasoned dry bread crumbs1 Cup (16 tbs)
 Flour1⁄2 Cup (8 tbs)
 Eggs2
 Flounder/Sole fillets1 1⁄2 Pound
 Unsalted butter1 1⁄2 (At Room Temperature)
 Lemon juice1⁄4 Cup (4 tbs)
 Celery seed1⁄2 Teaspoon
 Ground cloves1 Pinch
 Salt1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Vegetable oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2565 Calories from Fat 1539

% Daily Value*

Total Fat 175 g268.6%

Saturated Fat 94.8 g474.2%

Trans Fat 0 g

Cholesterol 1114 mg

Sodium 1568.3 mg65.3%

Total Carbohydrates 92 g30.7%

Dietary Fiber 5 g20.1%

Sugars 5.6 g

Protein 156 g312.4%

Vitamin A 99.4% Vitamin C 68.1%

Calcium 37.5% Iron 62.2%

*Based on a 2000 Calorie diet

Directions

1. Place the bread crumbs and flour in separate shallow bowls or pie plates. Break the eggs into another shallow bowl and beat with a fork. One at a time, dip the fillets in the flour, coating both sides. Gently shake off the excess and dip into the egg. Let the excess drain off and dip the fillet in the bread crumbs, coating both sides. Place the fish on a plate, cover, and chill until ready to proceed.
2. In a medium bowl, beat 1 stick of the butter until well softened. Add the lemon juice, celery seed, cloves, salt, and pepper, and beat until blended. Transfer the sauce to a small serving bowl.
3. In a large nonstick skillet, warm the oil with 2 tablespoons of the butter over medium-high heat. When the butter and oil begin to foam, add the fillets and reduce the heat to medium. Cook until the fillets are golden brown, about 3 minutes per side. Add the remaining 2 tablespoons butter as necessary. Transfer the fillets to paper towels to drain.
4. Arrange the fillets on a serving platter. Serve hot with the lemon butter on the side.
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