Recipe courtesy of Sanitary Fish Market
Fried Flounder and Shrimp
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
Ingredients
2 cups heavy mayonnaise
1/4 cup shredded carrots
1/4 cup minced dill pickles
Four 6-ounce flounder fillets
1 1/2 pounds peeled and deveined shrimp
2 pounds fine ground cracker meal or seafood breader
2 cups vegetable oil
Salt and pepper
Directions
Special equipment:
a deep-fry thermometer- Mix the mayonnaise, carrots and pickles in a bowl. Refrigerate the tartar sauce.
- Rinse the fish and shrimp in cold tap water and drain. Divide the seafood breader into two large mixing bowls. While the seafood is still wet, dredge in the seafood breader and leave in the bowls. Cover and refrigerate for 1 hour.
- Pour 1 cup oil into each of two large frying pans. Heat both to 350 degrees F.
- Place the fish in one frying pan and the shrimp in the other. Cook until golden brown, 2 minutes per side. Remove from the pans and drain on a fryer rack or paper towels. Sprinkle with salt and pepper and serve with the tartar sauce.