Pan-Fried Flounder with Potatoes in Parsley
When in doubt, go classic. This traditional fish fry transforms flounder into a breaded, buttery beauty in just ten minutes.
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- 1 3/4 pounds fingerling potatoes
- kosher salt
- freshly ground black pepper
- 4 flounder
- 1 cup all-purpose flour
- 9 tablespoons butter
- 1/4 cup parsley, minced
- FOR SERVING:
- 1 lemon, sliced
- dill sprigs
- Boil the potatoes in a large pot of salted water until tender, 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 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.