Pittsburgh, PA
Wednesday
July 30, 2014
    News           Sports           Lifestyle           Classifieds           About Us
Lifestyle
 
The Dining Guide
Celebrations
Weddings
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Food
Flounder in Potato Flakes

Flounder in Potato Flakes

Chef Jean-Georges Vongerichten uses potato flakes as a way to keep the fish fillets tender while cooking. Cracker crumbs also can be used.

• 3 eggs

• Four medium (about 7-ounce) flounder fillets

• 1 cup instant potato flakes

1/3 cup extra-virgin olive oil

• 2 tablespoons butter

• Salt and freshly ground pepper to taste

Beat the eggs in a shallow bowl. Dip the fillets in the beaten egg, then dredge lightly in potato flakes. Pat the flakes onto the fish so the fillets are nicely coated.

In a saute pan, heat the olive oil and butter over medium-high heat. Cook the fillets 1 minute per side. Season with salt and pepper.

Adapted from "Simple Cuisine: Easy Recipes for Four-Star Food"

Sunday, August 05, 2001

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections