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Potato Chip-Crusted Flounder Recipe
Jan 31, 2013 @ 4:54 PM
Posted by
Daily Value: 17%
Servings: 2
Low-Carb
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 339Daily Value: 17%
Servings: 2
Low-Carb
Sugar-Conscious
| Fat | 27g | 42% |
| Saturated | 6g | 29% |
| Trans | 0g | 0% |
| Carbs | 3g | 1% |
| Fiber | 0g | 1% |
| Sugars | 0g | 0% |
| Protein | 20g | 40% |
| Cholesterol | 420mg | 140% |
| Sodium | 1279mg | 53% |
| Calcium | 85mg | 8% |
| Magnesium | 26mg | 6% |
| Potassium | 268mg | 8% |
| Iron | 1mg | 8% |
| Zinc | 1mg | 8% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 3mg | 5% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 12% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 14% |
| Folic Acid (B9) | 57µg | 14% |
| Vitamin B12 | 2µg | 32% |
| Vitamin D | 5µg | 1% |
| Vitamin E | 4mg | 20% |
| Vitamin K | 10µg | 13% |
| Fatty acids, total monounsaturated | 16g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
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INGREDIENTS
For the lemon aioli:
- 4 egg yolks
- 1/4 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 3 cloves garlic, roasted
- 2 tablespoons olive oil
For the fish:
- 1 ounce salt and black pepper potato chips, plus more for garnish
- 1/4 teaspoon lemon zest
- 1/4 teaspoon fresh thyme, stemmed and chopped roughly
- Two 4-ounce skinless flounder fillets
- 1 teaspoon canola oil
- 1 radish, sliced thinly, for garnish
- 1 sprig chervil, for garnish
- 1 sprig tarragon, for garnish
DIRECTIONS
For the lemon aioli:
Place the egg yolks, lemon juice, mustard, and roasted garlic in a blender and blend on medium speed. Slowly pour in the olive oil until mixture is incorporated. Set aside.
For the fish:
Place the potato chips in a large Ziploc bag and crush them with your hand into small pieces about the size of a pea. Add the lemon zest and fresh thyme to the potato chips and shake the bag until incorporated.
Brush the fish with some of the oil and place in the bag. Press the chips onto the fish without squishing the fish or breaking the flesh. Remove the fish from the bag.
Heat the remaining oil in a medium-sized pan over medium heat. Add the fish to the pan and cook until brown. Turn the fish over and cook the other side until golden brown. Remove the fish from the pan and place on paper towels.
Serve on 2 plates on beds of mashed potato, drizzled with aioli and garnished with potato chips, sliced radishes, chervil, and tarragon.
Recipe Details
Servings: 2Cuisine: American
