Potato-Crusted Flounder with Tomato Salsa
- Total Time
- 0:10
- Prep
- 0:05
- Cook
- 0:05
- Serves
- 4
- Difficulty
- Easy
Don’t confuse potato flakes with instant mashed potatoes. The flakes are coarser in texture, which is necessary to properly coat the fish.
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fresh tomato(es)2 medium, chopped
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uncooked red onion(s)½ small, chopped
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cilantro2 Tbsp, fresh, chopped
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balsamic vinegar1 Tbsp, white variety
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table salt¼ tsp
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egg(s)1 large
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frozen mashed potatoes⅔ cup(s), or instant mashed potato flakes
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grated Parmesan cheese2 Tbsp
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black pepper½ tsp, freshly ground
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uncooked flounder fillet(s)1 pound(s), 4 (1⁄4-pound) skinless
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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.