Pan Fried Flounder With Potatoes In Parsley Recipes

PAN-FRIED FLOUNDER

Steps:

• Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
• Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

PAN-FRIED FLOUNDER WITH POTATOES IN PARSLEY

Steps:

• 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.

PAN-FRIED FLOUNDER WITH POTATOES IN PARSLEY

Steps:

• Boil the potatoes in a large pot of salted water until tender,about 15 to 20 minutes, 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 non-stick skillet.
• Add the 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.

EASY PAN FRIED POTATOES, SHALLOTS WITH PARSLEY BUTTER

Steps:

• Potatoes -- Add the potatoes to a bowl or I prefer using a pie plate and add just a tablespoon or so of water and cover with plastic wrap. Now microwave. I like to start at 5 minutes and then check. You want them slightly tender but still firm and not falling apart - remember you are going to finish then in the pan. Once they are done, just remove from the microwave and drain well, you don't want water to hit a hot pan.
• Pan Fry -- Add the shallot and garlic to a medium saute pan with 1 tablespoon of the butter on medium heat and cook 2 minutes. Increase the heat to medium high to high and add the other tablespoon of butter, potatoes and parsley. I like to let them set for a couple of minutes to brown on the bottom before flipping and stirring breaking them up slightly and then again a couple of minutes on the other side before I stir or flip and again breaking them up a bit. They will start to break apart which is fine. Then add the scallions, salt and pepper and serve.