Cornmeal Crusted Flounder With Tartar Sauce Recipes

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.

Steps:

• In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture., In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.

Steps:

• Whisk cornmeal with 1 1/2 cups cold water.
• In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
• Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
• Remove from heat; stir in butter until melted.

Steps:

• 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.