Fried Flounder Sandwich

By Julie Adams

From Our State June 2019

Ingredients

• Sauce:
• 1/2 cup mayonnaise
• 1/4 small sweet onion, minced (about 2 tablespoons)
• 1 tablespoon dill pickle relish
• 1 tablespoon dill pickle juice
• 2 teaspoons hot sauce
• Freshly ground black pepper to taste
• Fish:
• 1 1/2 lbs flounder, cut into 4 portions
• 1/2 cup all-purpose flounder
• 1/2 cup self-rising cornmeal
• 2 teaspoons kosher salt, plus extra
• 2 tablespoons seafood seasoning
• 2 cups of vegetable oil
• 4 hamburger or brioche buns, lightly toasted
• 4 leaves butter lettuce
• 4 thick slices heirloom tomatoes.

Preparation

Step 1

Sauce:
Combine all ingredients and season with black pepper. Refrigerate until ready to serve.

Fish:
Place a cooling rack over paper towels. Lightly season flounder with salt on both sides. Mix together flour, cornmeal 2 teaspoons salt, and seafood seasoning in baking dish. Dip fish into flour mixture and press to coat.

In a large skillet, heat oil over medium-high. Add fish to hot skillet and cook in batches, depending on the size of the pan. Do not crowd skillet. Cook 3 to 5 minutes per side, or until fish is golden brown and flakes easily with a fork, turning once. Remove fish from skillet and place on the cooling rack.

Spread sauce on both sides of the bun and assemble the sandwich.