Pan-Fried Flounder With Potatoes in Parsley
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
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
- 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.
- Rinse the fish in cold water, then coat each one in the flour, patting off the excess.
- 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.
- Keep the cooked fish warm while you cook the remainder.
- Melt the remaining butter in a non-stick skillet.
- Add the potatoes and let them sauté a little before adding the parsley. Season with salt and pepper.
- Serve immediately with the potatoes, sliced lemon, and dill sprigs.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>