| Instructions: |
2 lb Skinned fluke fillets 1 T Chopped green onions
1/2 t Garlic powder or salt 2 t Chopped parsley
1/2 c Mashed potato flakes (Heap) Oil for frying
1 c Chicken broth
Fry fluke fillets in hot oil in pan for 4 or 5 minutes on each side
until golden brown. Check with fork to see if the fillets flake
easily. Drain on paper and keep warm until sauce is made. In a pan,
add garlic salt or powder, potato flakes and broth, and simmer for 1
to 2 minutes, or until thick, stirring constantly. Pour sauce over
the fish and garnish with green onion and parsley.
Submitted |
