- 1 3/4 pounds fingerling potatoes
- Salt and pepper
- 4 whole flounder
- 1 cup all-purpose or rye flour
- 9 tablespoons butter
- 1/4 cup minced fresh parsley
- 1 lemon, sliced
- Dill sprigs
- Boil the potatoes in a large pot of salted water until tender, then drain. Once they are cool enough to handle, peel them.
- Rinse the fish in cold water, then coat each one in the flour, patting off the excess. Melt 5 tablespoons of the butter in a skillet and pan-fry the fish for 5 minutes on each side, or until crisp and golden. Keep the cooked fish warm while you cook the remainder.
- Melt the remaining butter in a casserole. Add the peeled potatoes and let them sauté a little before adding the parsley. Season with salt and pepper. Serve immediately with the potatoes, sliced lemon, and dill sprigs.