Pan Fried Flounder with Potatoes and Parsley
A pan fried flounder with potatoes and parsley as taught to me by my Danish mom.
Servings: 4 servings
Calories: 1137kcal
Ingredients
- 1¾ pounds new potatoes try fingerling potatoes if you can find them
- salt and pepper
- 4 flounder filets
- 1 cup all-purpose flour
- 9 tablespoons butter
- ¼ cup fresh parsley minced
Garnish for Serving
- 1 lemon sliced
- 4 sprigs dill
Instructions
Prep the Potatoes
- Cut potatoes into small, even pieces for faster cooking.
- Heat oil in a skillet over medium heat and cook until golden and tender, about 12–15 minutes.👉 Tip: Don’t overcrowd the pan—crowding steams instead of crisps.
Season & Dry the Flounder
- Pat fillets completely dry. Season lightly with salt and pepper.👉 Tip: If using flour, dust lightly—too much creates a gummy coating.
Heat the Pan Properly
- Add oil or butter to a clean skillet over medium-high heat. Wait until shimmering.👉 Tip: If the oil isn’t hot, the fish will stick.
Cook the Flounder
- Place fillets gently in the pan. Cook 2–3 minutes per side.👉 Tip: Don’t move the fish too soon—let the crust form before flipping.
Finish with Parsley
- Return potatoes to the pan if needed. Toss with fresh parsley and adjust seasoning.👉 Tip: Add a squeeze of lemon for brightness.
Serve Immediately
- Plate the fish over potatoes. Serve hot.👉 Tip: Flounder waits for no one—timing matters.
Notes
This is so simple to prepare and extremely delicious, especially if the potatoes and fish are ultra-fresh.
Nutrition
Calories: 1137kcal | Carbohydrates: 62g | Protein: 120g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 474mg | Sodium: 950mg | Potassium: 2377mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1441IU | Vitamin C: 59mg | Calcium: 238mg | Iron: 5mg