Kicked Up Fish and French Fries (Emeril Lagasse) Recipe

Directions:

1. Fried Fluke: Preheat the vegetable oil in a large cast iron or deep fat fryer, over medium heat to 350 degrees F. If using a cast iron skillet, do not fill oil more than halfway up the sides of the pan.
2. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper.
3. Combine buttermilk and hot sauce in a shallow bowl. Place 1 cup flour in another shallow bowl and season the flour with salt and pepper.
4. Dip each piece of fish in the buttermilk and then dredge in flour, coating completely.
5. When oil is hot, fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper.
6. Fried Olives: Place remaining 1/2 cup flour in another shallow bowl and season with salt and pepper. Dredge olives in seasoned flour. Carefully drop into hot oil. Fry until golden, about 2 minutes.
7. Fries: Place the potato slices in a bowl of water. Let stand 15 minutes. Drain, rinse under cold water, and drain again. Pat dry with towels.
8. Heat enough canola oil to come 4 inches up the sides of a large deep saucepan to 350 degrees F.
9. Add the potatoes in batches and cook until golden brown, about 4 minutes. Remove from the pan with a slotted spoon and drain on paper towels. Sprinkle with salt.
10. Serve fish with tartar sauce, fried olives, and French fries.
11. Tartar Sauce:
12. Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream; the mixture should be thick. Season with salt and pepper. Remove from the processor, cover, and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
13. Yield: 1 1/3 cups
14. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.