Baked Flounder With Tartar Sauce Food

BAKED FLOUNDER WITH TARTAR SAUCE

Steps:

• In a small skillet, toast the bread crumbs, salt and pepper over medium heat until lightly browned, stirring occasionally. Remove from the heat. , Brush both sides of fillets with oil; coat with toasted crumbs. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 450° for 6-8 minutes or until fish flakes easily with a fork. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with fish.

FRIED FLOUNDER WITH TARTAR SAUCE

Steps:

• For the tartar sauce, mix everything in a bowl and set it in the fridge. Salt the fish lightly on both sides and set aside.
• Set up a breading station. You will want plates or shallow bowls or somesuch. The first has the flour in it -- and if you want more seasoning than I am suggesting in this recipe, this is where you add it -- then another basin with the eggs, milk and mustard all beaten together, then the final basin with the breadcrumbs.
• Dredge the flounder in the flour first, pressing it into the fish and making sure you get it totally covered. Now sweep the fillet through the egg wash, again making sure you get it totally coated. Finally, set it in the breadcrumbs and press them in to make a good coating. Set each fillet on a plate or tray in the fridge and let it rest 1 hour, and up to all day.
• When you are ready to fry, pour in enough oil to get to a depth of about 1 inch in a large frying pan. If you happen to me making the fries to go with this, make them first and hold them in the oven. Heat the oil over high heat. Set a rack over a baking sheet and put that in the oven. Set the oven to "warm."
• When the oil hits 350F, fry your fish, right from the fridge. This works because they are very thin, and you want a pretty golden crust without overcooking the fish. Room temperature flounder fried this way will overcook. It take about 3 to 5 minutes per side to get golden brown. Move each finished fillet to the rack in the oven. When they're all done, serve it up with the tartar sauce.

OVEN FRIED FLOUNDER

Steps:

• Heat oven to 450*, then coat baking sheet with cooking spray. Place bread crumbs, salt & pepper in a small dry skillet over medium heat. Cook, stirring 5 minutes or until toasted - remove from heat. Brush both sides of each filet with olive oil and dredge in bread crumbs. Place on baking sheet and cook 5-6 minutes or until opaque in center.
• Carefully transfer filets to plates using spatula and garnish with dollop of Tarragon Tartar Sauce in middle and serve with lemon wedges.

TARRAGON TARTAR SAUCE

Steps:

• IN a bowl, combine yogurt, mayonnaise, sugar, mustard, lemon juice, pickle, capers, tarragon & garlic. Mix well.

CORNMEAL-CRUSTED FLOUNDER WITH TARTAR SAUCE

Steps:

• Make tartar sauce:
• Pulse all sauce ingredients in a blender until parsley is finely chopped.
• Cook fish:
• Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.
• Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.

CRISPY CORN FLAKE BAKED FISH AND HOMEMADE TARTAR SAUCE

Steps:

• Gather the ingredients. Preheat the oven to 350 F and grease a 13 x 9-inch baking dish.
• If the fish fillets are large, cut them into serving-size portions.
• Combine the melted butter and lemon juice in a bowl large enough to hold a piece of fish; set aside.
• In a small bowl or cup, mix the salt, pepper, and dill, if using.
• Put the crushed cornflake crumbs in a wide, shallow bowl.
• Dip each piece of fish in the butter and lemon mixture.
• Sprinkle the salt and dill mixture over each side of the fish.
• Coat with the corn flake crumbs.
• Place the fillets in the prepared pan and bake until the fish flakes easily with a fork, 20 to 30 minutes, depending on the thickness of the fish fillets.
• Meanwhile, make the tartar sauce: In a bowl, combine the mayonnaise, chopped pickle or capers, and mustard. Stir to blend. Taste and adjust the seasonings.
• Serve the fish with the tartar sauce on the side, and enjoy.