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+ servings

Pan Fried Flounder with Potatoes and Parsley

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Danish
Servings: 4 servings


  • 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


  • 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 5 tablespoons of the butter in a large skillet or fry pan big enough to hold all 4 flounder filets. If your pan is not big enough, use two pans or cook in batches. P
    an-fry the fish for about 5 minutes on each side or until the filets are golden brown. If cooking in batches, be sure to 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 warm. Add the remaining 4 tablespoons of butter to the pan, add the potatoes and sauté a minute or two. Add the minced fresh parley 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.