Flounder Fillets with Oven-Baked Chips & Dill Mayo. Flounder has a beautiful, soft flesh, and when served with chips and dill mayo makes a simple and inexpensive classic meal.
Flounder Fillets with Oven-Baked Chips & Dill Mayo
Serves 4
Ingredients
1kg Sebago potatoes (or other chip potatoes)
olive oil cooking spray
sea salt flakes
3 cups fresh white breadcrumbs
¼ cup dill sprigs, finely chopped
1 large lemon, finely grated rind and juice
½ cup plain flour
2 eggs
12 small flounder fillets
2 egg yolks
¾ cup extra-light olive oil
¼ cup dill sprigs, finely chopped (extra)
2 tbsp olive oil
40g butter
Method
1 Preheat oven to 240C. Line a large baking tray with baking paper.
2 Peel potatoes and cut into thick chips. Put in a large oven bag with 2 tbsp water. Pierce top of oven bag 5 times and put on a microwave plate, tucking top of oven bag underneath. Microwave on high (100%) for 5 minutes or until potatoes are just tender. Drain in a colander. Spread potatoes on baking tray in a single layer. Spray with oil and sprinkle with salt. Bake on top shelf of oven for 25-30 minutes or until golden and crunchy.
3 Combine breadcrumbs, dill and lemon rind in a large, shallow dish. Put flour in another dish. Whisk eggs in a bowl. Lightly coat fillets with flour, dip in egg then breadcrumb mixture. Refrigerate until required.
4 Pulse egg yolks and 2 tbsp lemon juice in a small food processor for 30 seconds or until combined. With the motor running, add extra-light oil in a slow, steady stream until a smooth, thick sauce forms. Add dill (extra) and ¼ cup hot water. Process until well combined. Cover and refrigerate.
5 Heat half the oil and butter in a non-stick frying pan. When sizzling, add 3 or 4 fillets and cook for 2 minutes on each side or until golden and cooked through. Cook remaining fillets in remaining oil and butter. Serve with chips and dill mayo.
