Potato Chip-Crusted Flounder

Staff Writer
Potato Chip-Crusted Flounder
Potato Chip Crusted Flounder
Todd Richards

Potato Chip Crusted Flounder

What's the secret to the fantastic crust in this easy fish dish? Why, crushed potato chips. There's nothing wrong with having a little fun in the kitchen, and this dish, currently on the menu at The Shed at Glenwood in Atlanta, is definitely fun to make.

Click here to see 7 Things You Didn't Know You Could Make with Potato Chips.

2
Servings
314
Calories Per Serving
Deliver Ingredients

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.

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Nutritional Facts

Total Fat
25g
39%
Sugar
0.2g
N/A
Saturated Fat
5g
26%
Cholesterol
343mg
100%
Protein
19g
37%
Carbs
3g
1%
Vitamin A
114µg
13%
Vitamin B12
2µg
30%
Vitamin B6
0.3mg
13.2%
Vitamin C
2mg
4%
Vitamin D
5µg
1%
Vitamin E
4mg
19%
Vitamin K
10µg
13%
Calcium
69mg
7%
Fiber
0.2g
0.9%
Folate (food)
46µg
N/A
Folate equivalent (total)
46µg
11%
Iron
1mg
6%
Magnesium
24mg
6%
Monounsaturated
15g
N/A
Niacin (B3)
1mg
6%
Phosphorus
401mg
57%
Polyunsaturated
4g
N/A
Potassium
234mg
7%
Riboflavin (B2)
0.2mg
10.1%
Sodium
377mg
16%
Zinc
1mg
7%

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