Everything Seasoned Flounder with Tomato Salad
Ingredients
- 1 cup plain whole-milk green yogurt
- 1 lemon
- kosher salt
- ½ cup all purpose flour
- 2 large eggs
- 1 ¼ cups panko
- ½ cup white sesame seeds raw
- ⅓ cup everything bagel seasoning
- 4 thin Flounder fillets (about 1 ½ pounds)
- 1 English cucumber
- ½ medium red onion thinly sliced
- 2 cup cherry tomatoes halved
- 3 tbsp extra virgin olive oil
- 2 tbsp capers chopped & drained
- ½ cup dill coarsely chopped
- fresh ground black pepper
Instructions
- Place yogurt in a small bowl and finely grate in zest from lemon. Season with salt and mix well. Chill lemony yogurt until ready to serve. Cut lemon in half, set aside.
- Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend, Mix panko, sesame seeds, & everything bagel seasoning in a third shallow bowl.
- Pat fish dry and season with salt. Working one a t a time, dredge fillets in flour, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in panko mixture, pressing to adhere. Transfer fish to a baking sheet.
- Pour vegetable oil into a large skillet to come ¼ inch up sides and heat over medium-high.
- Working in batches, cook fish until golden brown and crisp, 1-2 minutes per side. Transfer to a wire rack.
- Cut cucumber in half lengthwise, then thinly slice crosswise.
- Combine cucumber, red onion, cherry tomatoes, olive oil, & capers in a large bowl. Squeeze in juice from reserved lemon halves and season with salt; toss to combine. Add dill; gently toss again. Taste & season salad with more salt if needed.
- Spread some lemony yogurt on one side of each plate. Place fish alongside and top with salad; season with pepper.