Simple Cooking: Flounder/Fish & Chips

Flounder/Fish & Chips

4 large red potatoes (about 8 ounces each), each cut lengthwise into 8 wedges
3 tablespoons olive oil
Salt and ground black pepper
1/3 cup light mayonnaise
1/3 cup plain nonfat yogurt
1 tablespoon chopped fresh parsley leaves
1 tablespoon capers
1 tablespoon Dijon mustard with seeds
Pinch ground red pepper
1 box House-Autry In Your Oven Chicken Breader
1.5 pounds flounder fillets, cut into strips
1 lemon wedge

Preheat oven to 450 degrees. Line large baking sheet with non-stick foil or parchment paper. Toss potatoes with 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper until coated: spread in single layer. Roast potatoes, in lower third of oven, 30-35 minutes or until golden and tender, turning over once halfway through roasting.

Meanwhile, prepare tartar sauce: In small bowl, combine mayonnaise, yogurt, parsley, capers, Dijon and ground red pepper. Make ¾ cup.

Place flounder fillets in House-Autry In Your Oven Chicken breader baggie. Toss to coat fillets. Place coated fillets on lined baking sheet and bake for 10- 15 minutes or until fillets are flaky to the fork. Time will depend on thickness of fillets.

Serve flounder and potato wedges in a parchment lined basket with tartar sauce and a wedge on lemon.

If in a hurry, but the potato wedges from the grocery deli and serve with founder fillets.