Cajun Fried Flounder With Dijon Tartar Sauce Recipes

FRIED FLOUNDER WITH TARTAR SAUCE

Steps:

• For the tartar sauce, mix everything in a bowl and set it in the fridge. Salt the fish lightly on both sides and set aside.
• Set up a breading station. You will want plates or shallow bowls or somesuch. The first has the flour in it -- and if you want more seasoning than I am suggesting in this recipe, this is where you add it -- then another basin with the eggs, milk and mustard all beaten together, then the final basin with the breadcrumbs.
• Dredge the flounder in the flour first, pressing it into the fish and making sure you get it totally covered. Now sweep the fillet through the egg wash, again making sure you get it totally coated. Finally, set it in the breadcrumbs and press them in to make a good coating. Set each fillet on a plate or tray in the fridge and let it rest 1 hour, and up to all day.
• When you are ready to fry, pour in enough oil to get to a depth of about 1 inch in a large frying pan. If you happen to me making the fries to go with this, make them first and hold them in the oven. Heat the oil over high heat. Set a rack over a baking sheet and put that in the oven. Set the oven to "warm."
• When the oil hits 350F, fry your fish, right from the fridge. This works because they are very thin, and you want a pretty golden crust without overcooking the fish. Room temperature flounder fried this way will overcook. It take about 3 to 5 minutes per side to get golden brown. Move each finished fillet to the rack in the oven. When they're all done, serve it up with the tartar sauce.

FRIED FISH WITH DILL TARTAR SAUCE

Steps:

• For the dill tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a bowl. Taste and add salt and pepper to your liking.
• For the fried fish: Heat 1 1/2 inches of oil in a deep skillet (I use cast iron) on medium heat until the oil reaches about 375 degrees F.
• Clean the fish with cold water and dry just a tad; the fish should be a little wet to help the cornmeal mixture stick to it. Sprinkle a little salt and pepper on the fish. Add the cornmeal and flour to a paper bag. Sprinkle in 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.
• Lay the fish into the oil in batches and fry until they start to float and are golden brown, 3 to 4 minutes. Rest them on a rack to let the extra oil run off. Squeeze a little lemon juice on top. Serve with the tartar sauce.

FRIED FISH WITH DILL TARTAR SAUCE

Steps:

• Make the tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a medium bowl. Season with salt and pepper.
• Prepare the fish: Rinse the fish with cold water and pat dry lightly. Season with a little salt and pepper.
• Whisk the cornmeal, flour and Cajun seasoning in a small bowl. Pour into a medium paper bag.
• Add the fish to the bag a few pieces at a time and shake the bag to coat each piece evenly. Transfer the coated fish to a sheet of parchment paper.
• Heat 1 1/2 inches of vegetable oil in a deep cast-iron skillet over medium heat until a deep-fry thermometer registers about 375˚ F. Working in batches, add the fish fillets to the hot oil and fry until they start to float and turn golden brown, 3 to 4 minutes.
• Remove the fried fillets to a rack set on a baking sheet to drain off any excess oil. Serve with the tartar sauce and lemon wedges.

CAJUN-FLAVORED TARTAR SAUCE

Steps:

• Combine onion powder, salt, garlic powder, oregano, thyme, pepper, paprika, cayenne, and red pepper flakes in a small bowl to make Cajun seasoning.
• Measure 2 tablespoons of the seasoning into another bowl. Mix in mayonnaise, relish, and lemon juice. Taste and adjust seasoning. Chill tartar sauce for at least 20 minutes before serving.

DIJON TARTAR SAUCE

Steps:

• In a bowl, combine all the ingredients. Store in the refrigerator for up to 1 week.