Danish flounder

Apologies for the last week or two, we had an amazing convergence of misfortunes. Mette was all set to cook a fantastic Valentine's Day meal for me on the 14th when we ran out of liquid propane for cooking (!). The propane company came out ro refill the tank at the farm only to inform us that the line had a leak, and they locked the tank (!). The leak was due to a bad weld, which was repaired, but it took 7 days before the line was pressure tested again and the gas was restored. In the meantime we were relegated to what we could get out of the microwave and the rice cooker. Which, mind you, wasn't bad, but wouldn't quite be bloggable.
When we got the range back we cooked some glorious steaks, but that's another subject. Tonight we're talking about breaded, fried flounder, Danish style. We buy frozen, wild-caught flounder filets, bread them in FEC, fry them in butter, and serve them with lemon slices. Tonight we made a couple of sides of bacon-fortified Brussels sprouts and some Texmati Royal Blend rice out of the Zojirushi. Recipes follow:

Fresh or frozen wild-caught flounder filets
flour
egg
bread crumbs, panko, or equivalent
unsalted butter
lemon for garnish

1 lb Burssels sprouts, cut in half
4 rashers good thick bacon
3 Tbsp parmesan cheese, finely grated
3 Tbsp unsalted butter
salt and pepper to taste

Thaw the filets if frozen, rinse and dry well in paper towels. Dip in flour, then egg wash (beaten egg plus a Tbsp water), then crumbs. Let filets sit on a plate until ready to fry.
Heat 3 Tbsp butter in a large skillet until melted. Add cut Brussels sprouts and cook until browned slightly, about 4 minutes. Add bacon and cook until bacon is cooked through and beginning to crisp up. Add cheese and season with salt and pepper. Set aside.

Heat butter in a large skillet until the foam subsides. Place breaded filets carefully in the skillet and fry until golden on one side. Flip over carefully and fry. When they are golden on both sides, remove from the heat and plate. Slice a lemon very thinly and place a whole lemon slice on each filet. Add a side of Brussels sprouts and a good scoop of brown rice.

This meal is an instant classic and one of the best recipes in Danish cuisine. A sauce is not needed, but if you happen upon an excellent sauce for this combination, please let us know.