Potato Crusted Flounder
Sep. 19, 2009 9:48 pm
Yesterday I made a recipe titled "Crispy Fish Fillets" because it vaguely reminded me of a dish my brother had at a restaurant a few months ago (Bob Evans). I truly believe that the person who submitted the recipe missed out on a really great title by not calling it "Potato Crusted Sole". I used Flounder when I made it rather than Sole and I added in some seasonings (garlic & onion powder) to the egg, but other than those minor changes I made the recipe as is. It's really a delicious way to enjoy fish, oddly enough to both people who enjoy breaded fish (me) and who do not enjoy breaded fish quite as much (my brother).
A sauce isn't really needed, but I didn't want the excess egg and potato flakes to go to waste so I tossed them and a little flour in the pan after the fish was done and made a roux. Added a cup of water and drizzled it on top of the fish when it was thickened.
Served with a side of Vigo Yellow Saffron rice (can't find a good recipe to make it homemade) and stuffed scallops (frozen).
http://allrecipes.com/Recipe/Crispy-Fish-Fillets/Detail.aspx