Pan-Fried Flounder with Potatoes in Parsley
A delightful seafood dish featuring crispy pan-fried flounder served with buttery fingerling potatoes tossed in fresh parsley. Garnished with lemon and dill for a bright, fresh finish.
Ingredients
- •1¾ pounds fingerling potatoes
- •1 to taste Salt and pepper
- •4 whole flounder
- •1 cup all-purpose or rye flour
- •9 tablespoons butter
- •¼ cup minced fresh parsley
- •1 whole lemon
- •1 to taste Dill sprigs
Cooking Instructions
- 1.
Boil the potatoes in a large pot of salted water until tender, then drain. Once they are cool enough to handle, peel them.
20 min
- 2.
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.
15 min
- 3.
Melt the remaining butter in a casserole. Add the peeled 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.
10 min
