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Flounder in Potato Flakes

Chef Jean-Georges Vongerichten uses potato flakes as a way to keep the fish fillets tender while cooking. Cracker crumbs also can be used.

• 3 eggs

• Four medium (about 7-ounce) flounder fillets

• 1 cup instant potato flakes

• 1/3 cup extra-virgin olive oil

• 2 tablespoons butter

• Salt and freshly ground pepper to taste

Beat the eggs in a shallow bowl. Dip the fillets in the beaten egg, then dredge lightly in potato flakes. Pat the flakes onto the fish so the fillets are nicely coated.

In a saute pan, heat the olive oil and butter over medium-high heat. Cook the fillets 1 minute per side. Season with salt and pepper.

Adapted from "Simple Cuisine: Easy Recipes for Four-Star Food"

Sunday, August 05, 2001