Tuesday, June 30, 2009
This is one of my favorite times of the year! Not only because it's warm and I can BBQ on my patio and talk late into the night...but because all of my favorite fruits and veggies are finally in season! Particularly, baby potatoes; baby potatoes have a different texture than other varieties. They are more tender and require much less cooking time, which makes it perfect for summertime quick cooking.
Back in Russia, when I was a child, my grandmother would always fry up fish and cook up some of these potatoes. Finished off with a simple salad of tomatoes and cucumbers our meal was complete. She dredged the fish fillets in corn flour which gave a much crispier and sweeter crust. The baby potatoes were boiled until tender and tossed with creamy butter, fresh dill and garlic. The scent of those garlicky dill potatoes still makes me salivate. These potatoes are a secret recipe of any Russian grandmother and I pass them on to you and your family! Please enjoy!
Pan Fried Wild Flounder with Dill and Garlic Baby Potatoes
2 Lbs Wild Flounder Fillets or any other Mild Flavored Fish
1 Cup Corn Flour
1/2 a Lemon Zested
2 Lbs White Baby Potatoes
3 Cloves of Garlic, Minced
A Handful of Freshly Chopped Dill
1/2 a Stick of Butter, Cut Into Slices
*No one said this was low fat :)*
Salt and Pepper
1. Season fish fillets with salt and pepper on each side.
2. Add lemon zest to corn flour and mix to combine.
3. Dredge fillets with corn flour on both sides and coat well. In the meantime, preheat a non-stick frying pan with enough olive oil to come up about 1/4 inch up the pan.
4. Fry the fish on medium-high heat or about 5 minutes, until golden brown and crispy. Place on paper towels to allow some of the oil to come off before serving.
5. Rinse potatoes and place them in a pot of salted water and let them come to a boil.
Cook until fork tender.
6. Once they are done, drain the potatoes well in a colander, allowing all the water to drip off of them.
7. Place back into the pot and add butter, garlic, salt and dill. Close with lid and let stand for 10 minutes. After 10 minutes, combine the potatoes with the rest of the ingredients and toss carefully with a spatula.
8. Serve with a nice summer veggie salad and enjoy!