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Prep 25min
Total25min
Servings4
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Ingredients
1
lb flounder fillets (about 1/2 inch thick), cut into 4 serving pieces
2
eggs
1 1/4
cups Progresso™ panko crispy bread crumbs
1
teaspoon grated lemon peel
1
teaspoon dried marjoram leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup olive or vegetable oil
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Steps
1
Dry fish well on paper towels. In shallow dish, beat eggs with fork or wire whisk until well mixed. In another shallow dish, mix bread crumbs, lemon peel, marjoram, salt and pepper.
2
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Dip fish in eggs, then coat well with crumb mixture. Add about half of the fish in single layer to oil. Cook 3 to 4 minutes, carefully turning once, until outside is browned and crisp and fish flakes easily with fork.
3
Remove cooked fish from skillet to plate; cover to keep warm. Repeat with remaining oil and fish.
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Panko, or Japanese bread crumbs, are coarser in texture than regular dry bread crumbs available in supermarkets. Once you try Progresso® panko crispy bread crumbs, you'll be hooked—they're crunchier and make a more attractive coating!
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