Egg Batter Pan-Fried Flounder With Green Garlic


  • pounds boneless flounder or sole fillets preferably 4 6-ounce pieces
  • Salt and pepper
  • 2 large eggs
  • ½ cup milk
  • ½ cup all-purpose flour for dredging
  • Mild olive oil or vegetable oil for frying
  • 4 tablespoons unsalted butter
  • cup finely chopped green garlic both white part and tender green stalks
  • Juice of ½ lemon
  • 3 tablespoons chopped flat-leaf parsley
  • Lemon wedges


  • Season the fish fillets with salt and pepper. Make the egg batter by whisking together the eggs and milk in a shallow bowl, along with a pinch of salt.
  • Put the flour on a plate. Coat each fillet lightly on both sides, then submerge the fish in the egg batter. (This can be done up to 30 minutes ahead.)
  • Pour about ¼ inch oil in a wide skillet over medium-high heat. When the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. (Discard remaining batter.) Carefully lay each fillet in the pan and let fry gently until golden, about 2 minutes per side. Remove and blot briefly on paper towels, then transfer to a warmed serving platter.
  • Pour off any remaining oil and return the pan to the heat. Melt the butter in the pan and add the green garlic, and a little salt and pepper. Let cook without browning for about 1 minute, then add the lemon juice.
  • Spoon the green garlic butter over the fish. Sprinkle with parsley, garnish with lemon wedges and serve immediately.