|Unsalted butter||6 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Whole flounder||3 , halved, boned|
|Dried bread crumbs||1 1⁄3 Cup (21.33 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Mash the butter with the chopped parsley and lemon juice .Shape into a roll and chill.
Season the flour and lightly coat the fish.
Beat the eggs in a shallow dish.
Spread the bread crumbs on a plate.
Dip the fish into the egg so that it covers both sides.
Dip into the crumbs, pressing them on lightly till evenly coated.
Heat the oil in a large skillet and add two or three of the coated fillets, skin side up.
Fry gently for 3-5 minutes, then turn the fish carefully and cook for a further 3-5 minutes till the fish is tender and the coating crisp.
Lift out of the pan with a spatula and drain on paper towels.
Arrange on a warmed serving platter and keep hot while the rest of the fish is cooked.
Garnish with slices of parsley butter, lemon slices and sprigs of parsley.
Serve with saute potatoes.