Active time: 30 min Start to finish: 30 min
Makes 4 servings.
INGREDIENTS
- for tartar sauce
- 1cup mayonnaise
- 2tablespoons chopped fresh parsley
- 1tablespoon finely chopped shallot
- 1tablespoon sweet relish
- 2teaspoons fresh lemon juice
- 1teaspoon whole-grain or coarse-grain mustard
- 1/4teaspoon salt
- 1/4teaspoon black pepperfor fish
- 1cup yellow cornmeal (not coarse)
- 3/4teaspoon salt
- 1/2teaspoon black pepper
- 1/2teaspoon cayenne
- 3/4cup all-purpose flour
- 2large eggs
- 1/4cup milk
- 4(5-oz) flounder fillets
- 3/4cup vegetable oil
DIRECTIONS 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.
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