Pan Fried Flounder with Potatoes and Parsley
Servings: 4 servings
Ingredients
- 1¾ pounds new potatoes try fingerling potatoes if you can find them
- salt and pepper
- 4 flounder filets
- 1 cup all-purpose flour
- 9 tablespoons butter
- ¼ cup fresh parsley minced
Garnish for Serving
- 1 lemon sliced
- 4 sprigs dill
Instructions
- Boil the potatoes in a large pot of salted water. Remember to put the potatoes in cold water, let them come to a boil, and cook until fork tender. Drain the potatoes and let them cool down, then peel them (or not if they are new potatoes).
- Rinse the flounder under cold water and pat dry with a paper towel.
- Coat each flounder filet in flour, being sure to shake off any excess flour, or it will burn in the pan and make a mess.
- Melt five tablespoons of the butter in a large skillet or fry pan big enough to hold all four flounder filets. Use two pans or cook in batches if your pan is not big enough. Pan-fry the fish for about 5 minutes on each side or until the filets are golden brown. If cooking in batches, keep the cooked filets warm while you finish the rest.
- Here you can use another pan to finish the potatoes or remove the fish to a plate and keep it warm. Add the remaining four tablespoons of butter to the pan, add the potatoes and sauté a minute or two. Next, add the minced fresh parsley and stir to coat.
- Season with salt and pepper, to taste, and serve immediately with the flounder topped with slices of lemon and dill sprigs.
- This is so simple to prepare and extremely delicious especially if the potatoes and fish are ultra-fresh.