Dilly Flounder 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 DILL AND CAPER CREAM

Steps:

• Preheat oven to 425 degrees.
• Sprinkle pepper (lemon pepper) and salt evenly over fillets. Place fish on a foil-lined baking sheet coated with cooking spray. Sprinkle fish evenly with the minced garlic. Bake at 425 degrees for 10 minutes; sprinkle evenly with dill. Bake an additional 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
• While fish bakes, combine sour cream and capers in a small bowl. Place fish on a serving plate. Serve with sour cream mixture and lemon wedges.

DILLY FLOUNDER

Steps:

• 1. Place butter in a 12 x 8 x 2-inch microwavable serving dish. Microwave, uncovered, at 100% power (700 watts) for 45 to 60 seconds or until melted.2. Separate fillets and unwrap. Arrange in dish with thickest portions toward outer edge of dish, overlapping thin ends. Place a lemon slice on each fillet set aside.3. In a small bowl, stir wine, water, bouillon granules, dill weed and pepper until blended. Pour over fish. Cover with waxed paper. Microwave at 100% power for 3 minutes. With a slotted spatula, carefully turn fillets over and rearrange. Re-cover. Microwave at 100% power 2 minutes longer or until fish flakes easily with a fork. Center should be slightly translucent. Let stand, covered, for 2 to 3 minutes.4. Serve from dish with slotted spatula.

FLOUNDER WITH HERB BLOSSOM BUTTER

Steps:

• Make the herb blossom butter: Put butter in a bowl. Add chives, chive blossoms, dill, thyme blossoms, mustard blossoms if using, Dijon mustard, whole-grain mustard, lemon zest and lemon juice. Add a big pinch of salt and black pepper. Mix well with a fork until well combined. With wet hands, form butter into a log shape, then wrap and chill. Bring to cool room temperature to serve.
• Prepare the fish: Put flour in a low bowl or pie plate and season with salt, pepper and cayenne.
• Season fish on both sides with salt and pepper. Dip each fillet in seasoned flour on both sides, shaking off excess, and transfer to a large plate.
• Put 2 large skillets over medium-high heat and film bottoms with oil. When oil is hot, carefully place 2 fillets in each pan. (Alternatively, work in batches with 1 pan.)
• Reduce heat to medium and cook for 2 to 3 minutes, until fish is nicely browned on one side. Flip fillets with a spatula and cook for 2 minutes more, until fish flakes easily when probed.
• Transfer fish to warm platter or individual warmed plates. With a paring knife, cut herb butter into 8 thin slices and lay 2 slices atop each fillet. Sprinkle with extra herb blossoms, if you wish, and serve immediately.