Potato-Crusted Flounder With Balsamic Brown "Butter"

Serves: 4
Total Calories: 151


1/2 cup liquid egg or egg whites (or 2 beaten eggs)
2 tablespoons dried chives or sliced fresh chives
1 cup instant potato flakes
1 teaspoon seasoned salt
4 flounder filets (or sole), about 6 ounces each
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1 tablespoon drained capers


Combine the eggs and chives in a pie plate or wide, shallow soup bowl. Place the potato flakes on a sheet of foil or wax paper, or a plate, and mix with the seasoning salt. Dip the fillets in the egg and dredge in the potato flakes until thoroughly coated set on a rack while you heat the oil in a large, nonstick skillet over medium-high heat.

Cook the fillets until browned on both sides and cooked through, about 3 minutes per side. Transfer to a platter. Wipe out the skillet and return to the heat. Add the butter and cook until foamy add the vinegar and capers and boil for a few seconds. Pour over the fish and serve immediately.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 151
Calories from Fat: 110

This Potato-Crusted Flounder With Balsamic Brown "Butter" recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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