Name: Cajun Fried Flounder with Dijon Tartar Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings; 1 1/2 cups tartar sauce
Ingredients: 1 cup mayonnaise (I prefer Duke's); 1/3 cup Dijon mustard; 2 tablespoons dill pickle relish; 2 teaspoons dried dill; 2 teaspoons red wine vinegar; 1 teaspoon sugar; 1/2 teaspoon Worcestershire sauce; Kosher salt and freshly ground black pepper; 6 flounder fillets; 1 cup buttermilk; Vegetable or canola oil, for frying; Kosher salt and freshly ground black pepper; 1 cup plain cornmeal; 1 cup all-purpose flour; 1 tablespoon Cajun seasoning; Juice of 1 lemon (2 tablespoons)

Directions

Special equipment:

a deep-fry thermometer

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.

Cajun Fried Flounder with Dijon Tartar Sauce

Ingredients

Dijon Tartar Sauce:

Flounder:

Directions

Special equipment:

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