Pan-Fried Flounder With Potatoes in Parsley

"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. Posted for ZWT 6."
 
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Ready In:
45mins
Ingredients:
8
Serves:
4
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ingredients

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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

<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>
 
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