SPICY PAN-FRIED FLOUNDER WITH TOMATO TARTAR SAUCE

SPICY PAN-FRIED FLOUNDER WITH TOMATO TARTAR SAUCE image

Categories Fish

Yield 6

Number Of Ingredients 43

4 tablespoons of paprika
2 1/4 tablespoons of sugar
2 1/4 tablespoons of kosher salt
2 tablespoons of chili powder
2 tablespoons of dried thyme
2 tablespoons of dried oregano
2 tablespoons of light brown sugar
1 tablespoon of ground cumin
1 tablespoon of dry mustard
2 teaspoons of black pepper
1 teaspoon of cayenne pepper
Combine all ingredients and put in a sealed container.
Breading
1 cup of Panko breadcrumbs
2 cups of House-Autry flour
1/2 cup of dry rub
Breading
? 1 cup of Panko breadcrumbs
? 2 cups of House-Autry flour
? 1/2 cup of dry rub
Grind breadcrumbs in a food processor until you get a medium grind.
Add flour and dry rub and pulse to combine. Reserve until ready for use.
Egg wash
? 1 cup of milk
? 5 eggs, lightly beaten
Gently whisk the milk into the eggs until combined.
Tomato tartar sauce
? 3 cups of mayonnaise
? 1 teaspoon of Dijon mustard
? 2 teaspoons of Creole mustard
? 1 cup pickle relish
? 1 ripe medium tomato, seeded and diced
? Salt and black pepper to taste
? Dry rub to taste
Combine ingredients and refrigerate.
Fried flounder
? 4 (4-ounce) skinless flounder fillets
? All-purpose flour
? Peanut oil
Fried flounder
? 4 (4-ounce) skinless flounder fillets
? All-purpose flour
? Peanut oil

Steps:

Fill a pie pan with all-purpose flour, another with egg wash, and a third with the Panko breadcrumb mixture. Season the flounder fillets lightly with dry rub, then coat the fillets in all-purpose flour. Dip the fillets in the egg wash. Finish by coating the fillets with the Panko breadcrumb mixture. Add peanut oil to a saut頰an to a level of three-fourth of the thickness of the fillets. Heat the oil to 360 degrees. Carefully place the flounder fillets into the hot oil. Do not overfill the pan or your food will steam, not fry, and it will become soggy. Cook the fillets in two batches if you don?t have a pan big enough to cook them all at once. Brown on each side, turning only once. Cook until the center is opaque. It will continue to cook a little after you take it out of the pan. Once a fillet is done, place it on a paper towel to absorb any excess oil. Serve immediately with tomato tartar sauce.