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Flounder: Cornmeal-Crusted Flounder with Tartar Sauce

Source of Recipe


From "The Best of Gourmet, 20th Anniversary Edition"






List of Ingredients



• -- For Tartar Sauce --
  
• 1 cup mayonnaise
  
• 2 Tbsp chopped fresh flat-leaf parsley
  
• 1 Tbsp finely chopped shallot
  
• 1 Tbsp sweet relish
  
• 2 tsp fresh lemon juice
  
• 1 tsp whole-grain or coarse-grain mustard
  
• 1/4 tsp salt
  
• 1/4 tsp black pepper
  
• .
  
• -- For Fish --
  
• 1 cup yellow cornmeal (not coarse)
  
• 3/4 tsp salt
  
• 1/2 tsp black pepper
  
• 1/2 tsp cayenne
  
• 3/4 cup all-purpose flour
  
• 2 large eggs
  
• 1/4 cup milk
  
• 4 (5-ounce) flounder fillets
  
• 3/4 cup vegetable oil
  






Instructions



1. Make tartar sauce:
   Pulse all sauce ingredients in a blender until parsley is finely chopped.
   
   
2. Prepare fish:
   Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and remaining 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, one 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 one layer on a sheet of wax paper.
   
   
3. 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 with a slotted spatula to a paper towel-lined plate to drain. Serve fish with tartar sauce.
   
   Serves 4