Pan Fried Flounder With Potatoes In Parsley Recipes
PAN-FRIED FLOUNDER
Make your next fish dinner Food Network's Pan-Fried Flounder recipe, and serve it with a bright lemon caper sauce.
Provided by Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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
Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!
Provided by Trine Hahnemann
Categories Fish Herb Potato Vegetable Fry Dinner Seafood Root Vegetable Pan-Fry Parsley Boil Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
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 LEMON BUTTER SAUCE RECIPE - (4.7/5)
Provided by DreiFromBK
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the egg yolks with the milk. Spread the flour and bread crumbs in 2 separate shallow bowls and season with salt. Dredge the fish in the flour, dusting off the excess. Dip the fish in the egg mixture, then dredge in the bread crumbs. Transfer to a large plate. In a 12-inch cast-iron skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add 2 fish fillets and cook over moderate heat, turning once, until golden and white throughout, about 6 minutes. Transfer the fish to plates. Wipe out the skillet and repeat with another 2 tablespoons of butter and the remaining 2 tablespoons of oil and fish. Wipe out the skillet. Whisk in the remaining 4 tablespoons of butter and the 2 tablespoons of lemon juice; season with salt. Spoon the sauce over the fish, garnish with parsley and serve with lemon wedges.
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