Note: The tartar sauce should be prepared ahead of time and allowed to cool for at least an hour before serving.
Ingredients:
For Fish Fillets
4-6 Flounder fillets
1 egg
2 Tbl. yellow mustard
1/2 tsp. of salt
1 1/2 cups of bread crumbs (flour, crushed potato chips, or potato flakes will also work)
Oil for frying (about 1/4 cup)
For Tartar Sauce (for smaller portions cut recipe in half)
1 cup of mayonnaise
1/4 cup minced onion
1/4 cup minced dill pickle
2 Tbl. of dill pickle juice
salt, pepper, and celery salt
Directions - Tartar Sauce:
Stir mayonnaise, onion, pickle, and pickle juice together in a bowl.
Season with salt, black pepper, and celery salt to taste.
Cover and refrigerate for 1 hour before serving.
Directions - Fish Fillets:
In a bowl whisk egg, yellow mustard, and salt and set aside.
Place bread crumb/flour mixture in another bowl.
Heat oil in a frying pan.
Dip fish fillets in egg mixture first, then roll in bread crumbs. Make sure to completely coat the fish. For extra crispy fillets, repeat this process a second time.
Fry coated fillets in oil for 3-4 minutes each side, or until golden brown.
Tonight's special will be served with your choice of a garden salad or French-fried potatoes.
Ingredients:
For Fish Fillets
4-6 Flounder fillets
1 egg
2 Tbl. yellow mustard
1/2 tsp. of salt
1 1/2 cups of bread crumbs (flour, crushed potato chips, or potato flakes will also work)
Oil for frying (about 1/4 cup)
For Tartar Sauce (for smaller portions cut recipe in half)
1 cup of mayonnaise
1/4 cup minced onion
1/4 cup minced dill pickle
2 Tbl. of dill pickle juice
salt, pepper, and celery salt
Directions - Tartar Sauce:
Stir mayonnaise, onion, pickle, and pickle juice together in a bowl.
Season with salt, black pepper, and celery salt to taste.
Cover and refrigerate for 1 hour before serving.
Directions - Fish Fillets:
In a bowl whisk egg, yellow mustard, and salt and set aside.
Place bread crumb/flour mixture in another bowl.
Heat oil in a frying pan.
Dip fish fillets in egg mixture first, then roll in bread crumbs. Make sure to completely coat the fish. For extra crispy fillets, repeat this process a second time.
Fry coated fillets in oil for 3-4 minutes each side, or until golden brown.
Tonight's special will be served with your choice of a garden salad or French-fried potatoes.
