Herb-Coated Flounder Fillets

  • Yield: 4 to 6 servings



  1. Combine the bread crumbs, parsley and scallions in a large bowl; toss to mix.
  2. Combine the egg and water in a shallow dish.
  3. 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.
  4. 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)