INGREDIENTS
Salt and pepper
4 flounder fillets
3/4 cup flour
1/4 tsp. paprika, plus more for sprinkling
2 large eggs
1/4 cup vegetable oil
1 1/4 cups low-sodium chicken broth
1/4 cup whole milk
2 TBSP. cream cheese
1 TBSP. chopped fresh parsley
DIRECTIONS
Sprinkle fish all over with salt and pepper to taste.
Combine flour and paprika in a shallow dish.
Beat the eggs in another dish.
Dip each fillet in the eggs, then dredge in flour mixture, turning to coat.
Reserve the flour mixture.
Heat 3 TBSP. of oil in a skillet over medium-high heat.
Working in batches, fry fish until cooked through, 3 to 4 minutes per side.
Transfer to a plate and tent with foil.
Wipe out the skillet.
Heat the remaining vegetable oil in the skillet over medium-high heat.
Whisk in 3 TBSP. of the reserved flour mixture, then add the chicken broth and ΒΌ cup water; bring to a boil, whisking.
Add the milk, cream cheese and parsley; cook, whisking until slightly thickened, about 2 minutes.
Season with salt and pepper.
Divide fish among plates; top with the sauce and sprinkle with paprika.
Serves 4.
