Pan-Fried Flounder With Dilled Tartar Sauce
- DILLED TARTAR SAUCE:
- 8 flounder fillets - (4 oz ea)
- 1 tablespoon Essence plus
- 2 teaspoons Essence (see Bayou Blast recipe)
- 1 cup instant flour
- 1 1/2 cups clarified butter - (to 2)
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1 pinch sugar
- 2 tablespoons grated white onions
- 1 tablespoon chopped fresh dill
- 1 tablespoon pickle relish
Lightly season the fillets on both sides with 2 teaspoons Essence.
In a shallow bowl, combine the instant flour and remaining tablespoon of Essence. One at a time, dredge the fish in the flour to coat both sides, shaking to remove any excess.
Over medium-high heat, warm enough clarified butter to come 1/2-inch up the sides of a large, deep saute pan or skillet to 350 degrees. Add the fish in batches and cook for 2 minutes on the first side. Carefully turn with a spatula and cook until golden and cooked through, 2 1/2 to 3 minutes. Remove and drain on paper towels. Add additional clarified butter, as needed, for the remaining fish.
Arrange 2 fillets on each of 4 dinner plates and serve with the Dilled Tartar Sauce.
For the Dilled Tartar Sauce: In a medium bowl, combine the mayonnaise, sour cream, lemon juice, salt, cayenne, and sugar, and mix well. Fold in the onions, dill, and pickle relish. Refrigerate until ready to serve. (Makes about 1 cup)
This recipe yields 4 servings.