Cornmeal-Crusted Flounder with Tartar Sauce Recipe

Cornmeal-Crusted Flounder with Tartar Sauce Recipe

  • 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
  • 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
  1. Pulse all sauce ingredients in a blender until parsley is finely chopped.
  2. 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.
  3. 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.
  4. 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.
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