Pan-Fried Flounder With Dilled Tartar Sauce

Recipe Ingredients

8		Flounder fillets - (4 oz ea)
1 tablespoon	15ml	Essence - plus
2 teaspoons	10ml	Essence
		= (see Bayou Blast recipe)
1 cup	62g / 2.2oz	Instant flour
1 1/2 cups	297g / 10oz	Clarified butter - (to 2)
		Dilled Tartar Sauce
3/4 cup	177ml	Mayonnaise
2 tablespoons	30ml	Sour cream
2 teaspoons	10ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Cayenne
1		Sugar
2 tablespoons	30ml	Grated white onions
1 tablespoon	15ml	Chopped fresh dill
1 tablespoon	15ml	Pickle relish

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F23) - from the TV FOOD NETWORK

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