Potato-crusted flounder with tomato salsa
2 medium, chopped
Uncooked red onion(s)
½ small, chopped
2 Tbsp, fresh, chopped
1 Tbsp, white variety
1 large egg(s)
Frozen mashed potatoes
⅔ cup(s), or instant mashed potato flakes
Grated Parmesan cheese
½ tsp, freshly ground
Uncooked flounder fillet(s)
1 pound(s), 4 (1⁄4-pound) skinless
- 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.