Fresh Flounder Rolls


Cucumber Sauce:

6 oz Greek fat free plain yogurt
3 tablespoons mayonnaise
1 medium cucumber, peeled, seeded, coarsely grated
3 tablespoons chopped fresh dill weed
1 tablespoon chopped green onion (1 medium)
1 tablespoon lemon juice
1/2 teaspoon salt

Flounder and Buns:

2 lb fresh flounder, halibut or cod fillets, skin removed
1/2 cup milk
1 egg
1 cup panko bread crumbs
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons butter, melted
12 hot dog buns, split
Lemon slices, if desired
Sprigs fresh dill weed, if desired


In medium bowl, mix Cucumber Sauce ingredients. Cover and refrigerate until ready to serve.
Cut fish fillets into 12 serving pieces. In pie plate or shallow pan, mix milk and egg. In another pie plate or shallow pan, mix bread crumbs and salt. Dip fillets into milk mixture; roll in bread crumbs. Shake off excess crumbs.

In 12-inch skillet, heat oil over medium-high heat. Cook fish fillets in oil 10 to 12 minutes, turning once, until fish flakes easily with fork. Keep warm.

Heat 10-inch skillet over medium heat. Brush melted butter on cut sides of buns. Place cut sides down in skillet; cook about 3 minutes or until toasted. Place buns on plates; fill each with fish fillet and about 3 tablespoons sauce. Serve with lemon slices and fresh dill.

Recipe shared from: