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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Potato-crusted Flounder with Artichokes and Tomatoes Recipe

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This recipe for Potato-crusted Flounder with Artichokes and Tomatoes is from The Recipes We Love, For People We Love Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 7oz portions flounder filets
7 Idaho potatoes
3 1/2 cups artichoke hearts, sliced
7 medium tomatoes, seeded and diced
2 tbs butter
salt & pepper
1 cup flour
2 eggs
1/2 cup milk
1 cup canola oil
2 large bake sheet pans
Directions:
Directions:
Julienne potatoes using mandoline. (match sticks) Cover a 10 plate with 1/6 of the potatoes, salt and pepper. Repeat for remaining 5 dishes.
Mix egg and milk, flour and egg fillets. Place on potatoes.
If you have small pieces of fish, spread out over the potatoes, for each portion.
Prepare smoking 10 " saute pan with 1/2" of oil. Oil should cover potatoes, not fish. Cook until potatoes are browned and fish is still close to raw. Repeat process, sliding each onto waiting sheet pan. Place fish/potatoes
into a preheated 400 oven for approximately 5-7 minutes. Give it the poke test.
Heat tomatoes and artichokes with butter, salt and pepper in another saute pan.
When your fish is done, plate and dress with artichokes and tomatoes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
labor intensive
Personal Notes:
Personal Notes:
Heat your plates and have everyone at the table still eating their salad. Voila! Everyone thinks you are a chef!

 

 

 

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