Pan-Fried Flounder with Potatoes in Parsley

4 people
Prep Time:
00h 05
Cook Time:
00h 20

When in doubt, go classic. This traditional fish fry transforms flounder into a breaded, buttery beauty in just ten minutes.

Credit: This inspiring recipe is brought to you by Lars Renek. You can view this recipe on the Epicurious website.

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Ingredients and Method


  • 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
  • 1 lemon, sliced
  • dill sprigs


  1. Boil the potatoes in a large pot of salted water until tender, then drain. Once they are cool enough to handle, peel them.
  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.
  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.