Miss Kardea Brown's Cajun Fried Flounder with Dijon Tartar Sauce, as seen on Delicious Miss Brown, Season 7.
Recipe courtesy of Kardea Brown

Cajun Fried Flounder with Dijon Tartar Sauce

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  • Level: Intermediate
  • Total: 1 hr (includes soaking time)
  • Active: 30 min
  • Yield: 6 servings; 1 1/2 cups tartar sauce
Fridays were "fry-days" growing up—we'd always have a fish fry or some sort of seafood. Flounder is a great fish to fry; it's flaky, yet meaty, and the Cajun seasoning and crunch of cornmeal make it super delicious.


Dijon Tartar Sauce:



Special equipment:
a deep-fry thermometer
  1. Make the tartar sauce: Stir together the mayonnaise, mustard, relish, dill, vinegar, sugar and Worcestershire sauce in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
  2. Make the flounder: Soak the fish in the buttermilk in a bowl for 30 minutes. Meanwhile, pour enough oil to go 1 1/2 inches up the sides of a large, deep cast-iron skillet. Heat over medium heat to 375 degrees F.
  3. Sprinkle the fish lightly with salt and pepper. Place the cornmeal and flour in a shallow dish or paper bag. Sprinkle the fish with the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board.
  4. Add the fish to the oil in batches and fry until the pieces start to float to the top and are golden brown, 3 to 4 minutes. Drain on a wire rack after cooking to let the extra oil run off. Sprinkle a little lemon juice on top of each fillet before serving. Serve with the tartar sauce.