6 flounder fillets
Salt and freshly ground pepper to taste
1/2 cup flour for dredging
2 eggs, lightly beaten with 1 tablespoon water
1½ cups sour cream potato chips, finely crushed (or any flavor)
4 tablespoons vegetable oil
3 to 4 tablespoons butter
Fresh parsley
1/2 lemon, thinly sliced
Rinse the fillets and pat them dry with paper towels. Mix the salt and pepper with the flour and coat the fish. Dip into the beaten egg and then coat with a layer of the chips, making sure the breading is patted on firmly with your hands. If time allows, let stand in the refrigerator for about a half hour before pan frying so the coating will stick better.
Put the oil in a large skillet over medium heat and brown the fillets on both sides. When they are browned, turn the heat down, add the butter and continue cooking for a total of 7 to 8 minutes on each side. Don’t overcook.
Source: Up-Home, Down-Home
