Cornmeal Crusted Flounder With Tartar Sauce Food

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.

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.

FLOUNDER FILLETS IN CORNMEAL-MUSTARD CRUST

Steps:

• Season the fillets with salt and pepper.
• Place the mustard in a shallow dish.
• Mix the flour and cornmeal in another shallow dish.
• Line a baking sheet with waxed paper.
• Drag each fillet in the mustard to coat it thinly on both sides and then dip into the flour mixture, turning to coat. Place on the waxed paper and let stand a few minutes to set the coating.
• Pour enough oil into a large skillet to come 1/8 inch up the sides of the pan. Heat over medium-high heat until very hot but not smoking.
• Add the fish fillets and cook until the undersides are crisp and golden brown, abouit 2 minutes. Turn and cook until the other sides are crisp, about 2 more minutes.
• Transfer to paper towels and drain very briefly (if allowed to stand too long, steam will collect and soften the crust).
• Serve immediately.

CRISPY SCALLOPS WITH CHIPOTLE TARTAR SAUCE

Steps:

• Mix chipotle tartar sauce ingredients in a small bowl. let stand while cooking scallops.
• Gently pat scallops dry between layers of paper towels. put scallops, cornmeal, salt, and paprika in a plastic food bag; shake to coat.
• Heat oil in large non-stick skillet over medium high heat.
• Add scallops in one layer and cook 3 minutes, carefully turning once with tongs, until golden on the outside and just opaque at centers.
• Serve with sauce.