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    Cornmeal Crusted Flounder


    Source of Recipe


    gourmet

    List of Ingredients




    For tartar sauce
    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

    For fish
    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

    Recipe



    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.

    Makes 4 servings.



 

 

 


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