Pan-Fried Flounder with Dilled Tartar Sauce

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