Fried flounder with tartar sauce

1 servings

Ingredients

Quantity Ingredient
1.00 cup mayonnaise
1.00 tablespoon capers
1.00 tablespoon chopped pickles
3.00 tablespoon bayou blast; plus
1½ teaspoon bayou blast; see * note
1 oil; for deep-frying
1.00 whole flounder - (abt 1 lb); cleaned, gutted
1 salt; to taste
1 freshly-ground black pepper; to taste
½ cup flour
2.00 eggs - (to 3); beaten
½ cup cornmeal
1 fried julienned potatoes; for serving

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a small bowl combine mayonnaise, capers and pickles; season with 1½ teaspoons Bayou Blast, or to taste, making it very spicy if you wish. In a deep-fryer or a large, high-sided skillet heat oil to 370 degrees. Season flounder inside and out with salt and pepper. In 3 shallow bowls season flour, eggs and cornmeal with 1 tablespoon of Creole spice, each. Dredge flounder first in flour, then in eggs. Add any remaining flour to cornmeal and mix it up. Dredge fish thoroughly in cornmeal mixture, patting to make it adhere. When oil is popping gently lower in fish and deep-fry 3 to 4 minutes, turning once or twice, until fish comes to surface and is browned and crisp. Drain on paper towels and serve with tartar sauce and fried julienned potatoes. This recipe yields 1 serving.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-128 broadcast 01-19-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

03-21-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000

Related recipes