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Potato Encrusted Flounder, a New Fish and Chips

by Angela Roberts on January 16, 2009

Growing up an hour from Baltimore, how could I not love fish. baked, broiled, grilled or fried. My family’s idea of take-out was a Friday night trip to the Farmer’s Market for a stop at the fish stand, ordering fried everything, including crab cakes, stuffed shrimp, fries, coleslaw, and always flounder. I used to love deep fried flounder with french fries and lots and lots of tartar sauce. How is it that food that used to taste so good to me then is the last thing I would ever think of ordering, or making now? Oh not that it wouldn’t be just as tasty, but I save my deep fried moments for calamari, but that’s a different post.

And, is there anyone anywhere that doesn’t love fried potatoes? But, I am much more health conscious and I have a desire not just oil and breadcrumbs. My tastes have changed, and my desire to eat delicious food that doesn’t need to be covered up with condiments has led me to create my own version of fish and chips.

I wanted a fairly healthy dish that looked absolutely sinful and decadent. I think I got what I was looking for. This is yet another example of sexy, skinny spinach tiger food…looks irresistible but won’t weigh you down.

There is almost no oil used in this process. I baked this dish, but you can prepare this on top of the stove, keeping it at medium low heat. If you use a frying pan, just keep it at medium low heat and exercise some patience. It will crisp up.

SEASON the flounder BEFORE you arrange the potatoes. Marinate the fish with lots of lemon, a touch of olive oil, salt and pepper, and some fresh tarragon, dill or whatever herb you like. Cajun spices might be another interesting way to go.

SLICE the potatoes thin. I use a mandolin, another wonderful invention that makes 1/2 potato seem like a panful. It’s a bit tricky to get the potatoes to stick to the fish. Just don’t turn the fish over until it’s really crispy on bottom and moves quite easily.

SERVE a green vegetable and a salad with a “lemony” champagne vinaigrette with a touch of mustard. Most often, I think a salad should finish a meal, but in this case it is part of the entree, the replacement for cole slaw, and the pucker of the champagne vinegar is a great flavor burst, complimenting the crispy potatoes.

A bite of fish and potatoes finished with a bite of salad and who needs tartar sauce?

You may disagree and need to sauce it up a bit and that’s okay. In fact, I would love to hear how you might do that.



I used a chardonnay vinegar dressing, repeating dill herb used to flavor fish.

Healthier Fish & Chips by Angela Roberts

Salad Dressing

  • 1 teaspoon dijon mustard
  • 1 tablespoon chardonnay vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon chopped dill, or tarragon or herb of choice
  • Sea Salt, Pepper
  1. Stir or shake to emulsify
Potato Encrusted Flounder, a New Fish and Chips
Recipe type: Fish Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A fresh approach to fish and chips. Flounder between thing pieces of potato slices, baked in oven.
Ingredients
  • 2 large pieces of wild flounder about ¾ inches thick
  • 1 baking potato
  • lemon juice from fresh lemon
  • 2 teaspoons chopped dill, tarragon or herb of choice
  • olive oil
  • sea salt, black pepper
  • Pre-heat oven to 425
Instructions
  1. Preheat baking stone, or cast iron.
  2. Season fish to taste with lemon juice, salt, pepper and chopped dill. Marinate for 30 minutes to several hours. Allow to rest at room temperature 20 minutes before cooking.
  3. Peel potato and slice thinly. Pat dry with paper towels.
  4. Lightly spray slices with olive or brush with 1 teaspoon oil. Season with salt.
  5. Place parchment paper on baking dish if you don’t have baking stone or seasoned cast iron. Place potatoes on paper or stone, overlapping slightly. Place fish on top and then layer again with potatoes.
  6. Bake at 425 for about 7-10 minutes each side. You will need to check at 7 minutes. Potatoes underneath will be crisp. At that point turn over to finish crispiness. Rest five minutes.

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