Potato-Crusted Flounder with Tomato Salsa
- Total Time
Don’t confuse potato flakes with instant mashed potatoes. The flakes are coarser in texture, which is necessary to properly coat the fish.
fresh tomato(es)2 medium, chopped
uncooked red onion(s)½ small, chopped
cilantro2 Tbsp, fresh, chopped
balsamic vinegar1 Tbsp, white variety
table salt¼ tsp
frozen mashed potatoes⅔ cup(s), or instant mashed potato flakes
grated Parmesan cheese2 Tbsp
black pepper½ tsp, freshly ground
uncooked flounder fillet(s)1 pound(s), 4 (1⁄4-pound) skinless
olive oil1 Tbsp
- To make the salsa, combine the tomatoes, onion, cilantro, vinegar, and salt in a medium bowl.
- Lightly beat the egg in a shallow dish. Place the potato flakes, Parmesan, and pepper on a sheet of wax paper. Dip each fillet into the egg then into the potato mixture, pressing gently so the flakes adhere.
- Heat the oil in a large nonstick skillet over medium to medium-high heat. Add the fish and cook until browned on the outside and just opaque in the center, 2 – 3 minutes on each side. Serve the fish with the salsa. Yields 1 fish fillet and generous 1⁄4 cup salsa per serving.