I have been really bad about giving you the new recipes. I am going to try to catch up today with what I have been cooking. The biggest raves I got was for Emeril Lagasse's Pan-Fried Flounder with Dilled Tartar Sauce. My husband and son (the unbelievably picky family) both loved it. I am including the recipes below. I didn't use flounder though because I didn't have any on hand. I did have cod and that is what I used. I used olive oil and butter to make about 1 to 1 1/2 cups, still too much. I will cut that down next time. I didn't have fresh dill so I used my freeze-dried dill. I tried to grate the onions, it was too hard so I just minced them up. That worked perfectly. These recipes are really great. You should dry them. Also the dilled Tartar sauce is a great dip for veggies. It doesn't taste like tartar sauce. It is fantastic though.
Pan-Fried Flounder:
8 (4-ounce) flounder fillets
1 T. Essence, plus 2 teaspoons, recipe below
1 cup instant flour (I used Wondra- this makes all the difference. I will never use reg. flour again to fry with!)
11/2 to 2 cups clarified butter (I used the mixture of olive oil and melted butter)
Dilled Tartar sauce, recipe below
Lightly season the fillets on both sides with 2 teapsoons Essence.
In a shallow bowl, combine the instant flour and remaining T. of Essence. One at a time, dredge the fish in the flour to coat both sides, shaking to remove any excess.
Over medium-high heat, warm enough clarified butter to come 1/2 inch up the sides of a large, deep saute pan or skillet to 350 degrees. Add the fish in batches and cook for 2 minutes on the first side. Carefully turn with a spatula and cook until golden and cooked through, 2 1/2 to 3 minutes. Remove and drain on paper towels. Add additional butter as needed for the remaining fish (I didn't need any additional). Serve with the Dilled sauce.
Essence (Emeril's Creole Seasoning):
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried leaf oregano
1 T. dried thyme
Combine all ingredients throougly and store in an airtight jar or container. Yields about 2/3 cup
Dilled Tartar Sauce:
3/4 cup mayonnaise
2 T. sour cream
2 t. fresh lemon juice
1/4 t. salt
1/8 t. cayenne
pinch sugar
2 T. grated white onions (I minced them instead)
1 T. chopped fresh dill (I used freeze-dried)
1 T. pickle relish
In a medium bowl, combine the mayonnaise, sour cream, lemon juice, salt, cayenne, and sugar, and mix well. Fold in the onions, dill, and pickle relish. Refrigerate until ready to serve. Makes about 1 cup. Is great on the fish and also as a vegetable dip. We loved it!
