Ingredients
- 8 (4-ounce) flounder fillets
- 1 tablespoon Essence, plus 2 teaspoons, recipe follows
- 1 cup instant flour
- 1 1/2 to 2 cups clarified butter
- Dilled Tartar Sauce, recipe follows
Directions
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 F. 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.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Dilled Tartar Sauce:
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- Pinch sugar
- 2 tablespoons grated white onions
- 1 tablespoon chopped fresh dill
- 1 tablespoon pickle relish
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.
Yield: about 1 cup
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By npdani_8171439
Mint Hill, NC
on February 21, 2010
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Instant flour is WONDRA flour which makes a crispier crust. For the person who said this was entirely sweet, I don't understand....there's only a "pinch" of sugar. This recipe is simple and delicious!
By jerrphyl_11758400
Fairbusy, IL
on January 20, 2010
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I can't believe that no one said that the tartar sauce had too much onion. I had to throw it all out. It calls for 2 Tablespoons of grated onion, and that was way too much. I read the reviews to see what people thought of the recipe, and no one mentioned anything about the onion, so you cannot rely on correct comments. My family could not eat it. We put it with the Flounder I fixed, and it ruined the taste of the fish. I like Emeril's recipes, but this did not turn out.
By walt.forbis_120...
Supply, 73
on August 21, 2009
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I have used this tartar sauce for a couple years now with various seafood recipes and alway get great comment from my guess. It's especially good when preparred a day or so in advance.
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