Dayrecipe Food Community

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.