INGREDIENTS
4 flounder fillets
1 ¼ cups panko breadcrumbs
1 large egg
3 TBSP. olive oil, divided
Tartar Sauce:
½ cup mayonnaise
2 ½ TBSP. chopped fresh dill
2 TBSP. chopped fresh chives
2 TBSP. drained capers
2 TBSP. finely chopped dill pickle juice
1 TBSP. pickle juice from jar
DIRECTIONS
Mix first 5 ingredients in bowl.
Season with pepper.
Cover and chill.
Spread panko on plate.
Whisk egg in small bowl.
Sprinkle fish with salt and pepper.
Working in batches, coat fish in egg; coat in panko; shake off excess.
Heat 1 ½ TBSP. oil in a large nonstick skillet over medium heat.
Add half of the fish, cook turning often, until fish is opaque in center and golden on all sides; about 4 minutes.
Transfer to 2 plates, cover and keep warm.
Repeat with remaining oil and fish.
Serve with sauce.
Serves 4.
