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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.