Baked Flounder With Tartar Sauce Recipes

CAJUN FRIED FLOUNDER WITH DIJON TARTAR SAUCE

Steps:

• Make the tartar sauce: Stir together the mayonnaise, mustard, relish, dill, vinegar, sugar and Worcestershire sauce in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
• Make the flounder: Soak the fish in the buttermilk in a bowl for 30 minutes. Meanwhile, pour enough oil to go 1 1/2 inches up the sides of a large, deep cast-iron skillet. Heat over medium heat to 375 degrees F.
• Sprinkle the fish lightly with salt and pepper. Place the cornmeal and flour in a shallow dish or paper bag. Sprinkle the fish with the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board.
• Add the fish to the oil in batches and fry until the pieces start to float to the top and are golden brown, 3 to 4 minutes. Drain on a wire rack after cooking to let the extra oil run off. Sprinkle a little lemon juice on top of each fillet before serving. Serve with the tartar sauce.

BAKED FLOUNDER WITH TARTAR SAUCE

Steps:

• In a small skillet, toast the bread crumbs, salt and pepper over medium heat until lightly browned, stirring occasionally. Remove from the heat. , Brush both sides of fillets with oil; coat with toasted crumbs. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 450° for 6-8 minutes or until fish flakes easily with a fork. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with fish.

CORNMEAL-CRUSTED FLOUNDER WITH TARTAR SAUCE

Steps:

• Make tartar sauce:
• Pulse all sauce ingredients in a blender until parsley is finely chopped.
• 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.
• 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.
• 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.