- 4 flounder fillets
- ½ cup milk
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic, pressed
- ¾ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- 1 cup flour
- ¾ cup fresh basil, finely chopped
- 2 tablespoons canola oil
- 2 tablespoons butter
Combine milk, lemon juice, zest, garlic, salt and pepper in baking pan. Add fillets, flesh sides down, and refrigerate for 40 minutes, depending upon the thickness of the fish. Remove from marinade. Dredge in flour, shaking off excess. Gently press basil on flesh sides of fish.
Heat oil to 375° F degrees in a large skillet. Add butter and melt. Sauté fillets, flesh sides down, until golden brown, about 5 to 6 minutes (be careful not to burn basil). Turn and repeat.
Contributed by Joyce Taylor MM2
DID YOU KNOW?
Flounder and other flatfishes have eyes on either side of their head and swim upright as larvae. As they develop, one eye migrates to the opposite side of the head and they become benthic (bottom-dwelling).