Pan-Fried Flounder With Potatoes in Parsley |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This sounds simple and tasty. First off, I never peel my potatoes for any recipe I am making. (My family had to get used to it. LOL) Also, don't skimp on the flour and butter, this is such a simple recipe you need to be generous with the ingredients. This comes from The Scandinavian Cookbook by Trina Hahnemann. Ingredients:
1 3/4 lbs fingerling potatoes |
salt and pepper, to taste |
4 flounder fillets |
1 cup all-purpose flour or 1 cup rye flour |
9 tablespoons butter |
1/4 cup fresh parsley, minced |
1 lemon, sliced, for garnish |
dill sprigs, for garnish |
Directions:
1. Boil the potatoes in a large pot of salted water until tender,about 15 to 20 minutes, then drain. Once they are cool enough to handle, peel them.
2. Rinse the fish in cold water, then coat each one in the flour, patting off the excess.
3. Melt 5 tablespoons of the butter in a skillet and pan-fry the fish for 5 minutes on each side, or until crisp and golden.
4. Keep the cooked fish warm while you cook the remainder.
5. Melt the remaining butter in a non-stick skillet.
6. Add the potatoes and let them sauté a little before adding the parsley. Season with salt and pepper.
7. Serve immediately with the potatoes, sliced lemon, and dill sprigs.
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