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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
1½ 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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The recipe above appears in:
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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