Best 3 Pan Fried Flounder With Potatoes In Parsley Recipes
Craving a delectable seafood meal that's both easy to make and bursting with flavor? Look no further than pan-fried flounder with potatoes in parsley. This classic dish is a symphony of textures and tastes, featuring tender flounder fillets, crispy potatoes, and a vibrant parsley sauce. Pan-frying the flounder gives it a delightful golden crust, while the potatoes are roasted to perfection, creating a medley of flavors that will tantalize your taste buds. The parsley sauce adds a burst of freshness and herbaceousness, tying all the elements together. This recipe also includes instructions for a creamy dill sauce, providing an alternative flavor profile that's equally delicious. With its simple ingredients and straightforward preparation, this dish is perfect for busy weeknight dinners or special occasions alike. So, gather your ingredients and let's embark on a culinary journey to savor the delights of pan-fried flounder with potatoes in parsley.
Let's cook with our 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
This sounds simple and tasty! First off, I never peel my potatoes for any recipe I am making. (My family had to get used to it. LOL) Also, don't skimp on the flour and butter, this is such a simple recipe you need to be generous with the ingredients. This comes from The Scandinavian Cookbook by Trina Hahnemann. Posted for ZWT 6.
Provided by Scoutie
Categories Scandinavian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 637, Fat 28.5, SaturatedFat 17, Cholesterol 146.9, Sodium 331.5, Carbohydrate 58.2, Fiber 7, Sugar 2.4, Protein 38
FILLETS OF FLOUNDER WITH PARSLEY AND MUSTARD SAUCE
Provided by Pierre Franey
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees.
- Select a rimmed pan or skillet large enough to hold fillets in one layer. Generously butter bottom and sides of pan. Sprinkle bottom of pan with salt and pepper.
- Arrange fillets close together over the pan bottom. Sprinkle with salt and pepper and brush tops of fillets with 1 tablespoon of wine.
- Bring enough water to the boil in a saucepan to cover the parsley leaves when added. Add parsley leaves and let cook about 1 minute, no longer. Drain thoroughly and run under cold water. Drain. Put parsley in a clean square of cheesecloth and squeeze to extract excess liquid. Put parsley on flat surface and chop fine. There should be about Y cup.
- Place fish in oven and bake 5 minutes.
- Meanwhile, pour remaining wine in a saucepan and add shallots. Cook until wine is almost evaporated. Add parsley, cream and mustard. Stir and bring to the boil. Add to the sauce any liquid that accumulates around the fish. Add salt and pepper. Spoon sauce over fish and serve.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 7 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Choose the freshest flounder you can find. Fresh fish will have a mild, sweet flavor and a firm texture. Avoid fish that is discolored or has a slimy texture.
- Use a large skillet for frying the fish. This will help to prevent the fish from overcrowding and sticking to the pan.
- Heat the oil over medium-high heat before adding the fish. This will help to sear the fish and prevent it from sticking to the pan.
- Cook the fish for 3-4 minutes per side, or until it is cooked through. The fish is cooked through when it is opaque and flakes easily with a fork.
- Serve the fish immediately with your favorite sides. Some popular sides for flounder include mashed potatoes, roasted vegetables, and a simple salad.
Conclusion:
Pan-fried flounder with potatoes in parsley is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked to perfection and the potatoes are tender and flavorful. The parsley adds a bright and fresh flavor to the dish. This dish is sure to please everyone at the table.
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