Cornmeal Crusted Flounder With Tartar Sauce Recipes

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CORNMEAL-CRUSTED FLOUNDER WITH TARTAR SAUCE



Cornmeal-Crusted Flounder with Tartar Sauce image

Categories     Milk/Cream     Egg     Fish     Fry     Quick & Easy     Mayonnaise     Cornmeal     Parsley     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19

For tartar sauce
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped shallot
1 tablespoon sweet relish
2 teaspoons fresh lemon juice
1 teaspoon whole-grain or coarse-grain mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
For fish
1 cup yellow cornmeal (not coarse)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
3/4 cup all-purpose flour
2 large eggs
1/4 cup milk
4 (5-oz) flounder fillets
3/4 cup vegetable oil

Steps:

  • 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.

BAKED FLOUNDER WITH TARTAR SAUCE



Baked Flounder with Tartar Sauce image

For a fresh take on flounder, I came up with an oven-baked, lightly breaded fillet teamed with tarragon tartar sauce. Lake perch, tilapia, sole and orange roughy work just as well in this recipe. -Phyllis Schmalz, Kansas City, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/3 cup dry bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
4 flounder or sole fillets (5 ounces each)
1 tablespoon olive oil
TARRAGON TARTAR SAUCE:
1/4 cup fat-free plain yogurt
1/4 cup reduced-fat mayonnaise
1-1/2 teaspoons capers, drained
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon lemon juice
1/2 teaspoon dill pickle relish
1/2 teaspoon Dijon mustard
1/4 teaspoon dried tarragon

Steps:

  • In a small skillet, toast the bread crumbs, salt and pepper over medium heat until lightly browned, stirring occasionally. Remove from the heat. , Brush both sides of fillets with oil; coat with toasted crumbs. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 450° for 6-8 minutes or until fish flakes easily with a fork. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with fish.

Nutrition Facts : Calories 241 calories, Fat 10g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

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