INGREDIENTS
1/3 cup mayonnaise
1 TBSP. dijon mustard
1 TBSP. fresh lemon juice
Salt and pepper
1 cup Panko breadcrumbs
3 TBSP. extra-virgin olive oil
1 1/2 pounds sweet potatoes cut into 1/2- inch by 2-inch sticks
3 TBSP. flour
1 egg, beaten
3/4 pound of flounder, cut into 8 pieces
DIRECTIONS
Preheat oven to 450 degrees.
In a small bowl combine the mayonnaise, mustard and lemon juice; season with salt and pepper.
On a rimmed baking sheet, combine the panko with 1 TBSP. of oil and 1/4 tsp. each of salt and pepper.
Spread evenly and bake, tossing occasionally, for about 5 minutes
Transfer to a bowl.
On the rimmed baking sheet, toss the sweet potatoes with the remaining 2 TBSP. of oil.
Season with salt and pepper.
Arrange in a single layer and bake, turning once, until brown and tender, about 20 minutes.
In a shallow bowl combine the flour and ΒΌ tsp. each of salt and pepper.
Pour the egg into another shallow bowl.
Working with 2 pieces at a time, coat the flounder in the flour mixture, dip in the egg, then coat with the breadcrumbs, pressing to adhere.
Place on a baking sheet and bake until cooked through.
Serve the fish with the mayonnaise dipping sauce and the sweet potatoes.
Serves 4.
