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Chip Breaded Flounder

 Here's a good way to use up those last potato chips in the bag. Choose one of the many different flavored chips on the market today for breading your fish.
  Rinse the fillets and pat them dry with paper towels. Mix the salt and pepper with the flour and coat the fish. Dip into the beaten egg and then coat with a layer of the chips, making sure the breading is patted on firmly with your hands. If time allows, let stand in the refrigerator for about a half hour before pan frying so the coating will stick better. Put the oil in a large skillet over medium heat and brown the fillets on both sides. When they are browned, turn the heat down, add the butter and continue cooking for a total of 7 to 8 minutes on each side. Don't overcook.
6 flounder fillets
Salt and freshly ground pepper to taste
1/2 cup flour for dredging
2 eggs, lightly beaten with 1 tablespoon water
1 cups sour cream potato chips, finely crushed
4 tablespoons vegetable oil
3 to 4 tablespoons butter
Fresh parsley
1/2 lemon, thinly sliced

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groffs Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook $ 14.95 Add To Cart

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