Breaded Fish with Lemon Butter
|Unseasoned dry bread crumbs||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Flounder/Sole fillets||1 1⁄2 Pound|
|Unsalted butter||1 1⁄2 (At Room Temperature)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Celery seed||1⁄2 Teaspoon|
|Ground cloves||1 Pinch|
|Black pepper||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
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.