Pan Fried Fish With Cajun Tartar Sauce Recipes

CAJUN FRIED FLOUNDER WITH DIJON TARTAR SAUCE

Cajun Fried Flounder with Dijon Tartar Sauce image

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.

Provided by Kardea Brown

Categories main-dish

Time 1h

Yield 6 servings; 1 1/2 cups tartar sauce

Number Of Ingredients 16

Ingredients

1 cup mayonnaise (I prefer Duke's)
1/3 cup Dijon mustard
2 tablespoons dill pickle relish
2 teaspoons dried dill
2 teaspoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
6 flounder fillets
1 cup buttermilk
Vegetable or canola oil, for frying
Kosher salt and freshly ground black pepper
1 cup plain cornmeal
1 cup all-purpose flour
1 tablespoon Cajun seasoning
Juice of 1 lemon (2 tablespoons)

Steps:

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.
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.
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.
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.

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