Recipe courtesy of Graham Kerr

Fairfield Flounder Fillets and Legal Sauce

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  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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1 1/2 cups bread crumbs

Corn oil, for frying

1/4 cup dry white wine

1 cup large mushrooms

1/2 lemon, juiced

Salt, to taste

Cayenne pepper, to taste

1 egg yolk

8 pitted black olives

1/2 cup peeled shrimp

1 tablespoon minced dill

1/2 cup mayonnaise

Black pepper, to taste

4 flounder fillets

Flour, to dust

1/4 cup grated cheddar cheese


  1. Heat oil in deep fryer to 350 degrees F. Reduce wine in saucepan over high heat. Mash mushrooms into a paste, add to wine reduction. Add lemon juice and season with salt and cayenne. Fry for 1 minute and add egg yolk. Stir together well.
  2. Combine olives, shrimp, dill and mayonnaise. Season with pepper.
  3. Dry fish fillets, season with salt and pepper, dip in flour and spread with mushroom paste. Coat fillets lightly with grated cheese and finally with bread crumbs. Deep fry fish for 2 1/2 minutes. Serve with shrimp sauce.