2 6-8 ounce fresh flounder filets
1 cup grated Parmesan cheese
1 cup Panko (Japanese bread crumbs)
2 tablespoons butter or olive oil
3 eggs, well beaten
1 cup flour
Combine Panko and Parmesan cheese in a shallow bowl and mix well.
Dredge the flounder filets in flour, then dip the filets into the egg mixture, and finish by pressing the filets into the Panko breadcrumbs.
Sauté the filets in butter or olive oil over medium-high heat for approximately 6 minutes per side, or until golden brown.
Serve the filets with tartar sauce.
Market Street Tartar Sauce
1 cup mayonnaise
2 tablespoons minced dill pickle or dill relish
2 tablespoons minced onion
1 tablespoon chopped parsley
1 tablespoon chopped capers
2 tablespoons caper juice
juice of 1/2 medium lemon
1/4 teaspoon white pepper
1/4 teaspoon salt
1 ounce buttermilk
Combine all ingredients and refrigerate 30 minutes.