Cornmeal-Crusted Flounder with Tartar Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 30 min Start to finish: 30 min Ingredients:
1 cup mayonnaise |
2 tablespoons chopped fresh parsley |
1 tablespoon finely chopped shallot |
1 tablespoon sweet relish |
2 teaspoons fresh lemon juice |
1 teaspoon whole-grain or coarse-grain mustard |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup yellow cornmeal (not coarse) |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon cayenne |
3/4 cup all-purpose flour |
2 large eggs |
1/4 cup milk |
4 (5-oz) flounder fillets |
3/4 cup vegetable oil |
Directions:
1. Make tartar sauce: Pulse all sauce ingredients in a blender until parsley is finely chopped.
2. Cook fish: Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.
3. Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.
4. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.
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