Herb-Coated Flounder Fillets
- Yield 4 to 6 servings
A contemporary take on the Friday night New England fish supper.
- Combine the bread crumbs, parsley and scallions in a large bowl; toss to mix.
- Combine the egg and water in a shallow dish.
- Brush the flounder generously with the Dijon mustard. Dip into the egg mixture and then into the bread crumb mixture to coat. Press the coating into the fillets.
- Heat the butter and olive oil in a skillet over medium heat. Add the flounder. Cook for about 3 minutes per side or until the fish is golden brown and flakes easily.
Recipe reprinted with permission from The Junior League of Boston, Boston Uncommon, a Culinary Journey Through Boston’s Distinctive Neighborhoods (The Junior League of Boston, 2007)