INGREDIENTS
1 lb. flounder fillets
1/2 cup freshly squeezed lemon juice (2 - 3 lemons)
2 eggs, lightly beaten
1/2 cup Parmesan cheese, grated
1 cup corn flake crumbs
1/4 cup vegetable oil
2 cups cold water
1/4 tsp. salt
1/2 cup mayonnaise
1/2 cup finely chopped dill pickle
1/2 of a lemon, zested and juiced
3 TBSP. finely chopped onion
2 TBSP. chopped parsley
3/4 tsp. dried tarragon leaves, crushed
1/8 tsp. pepper
DIRECTIONS
Combine water, lemon juice and salt in a shallow dish.
Add the fish; turn to coat well.
After 5 minutes, drain and pat dry with paper towels.
On a plate, combine the corn flake crumbs and Parmesan cheese.
Dip fillets into beaten eggs and then into crumb mixture, then repeat the process.
Set the fillets aside for a few minutes to allow the coating to adhere.
Combine mayonnaise, dill pickle, lemon, chopped onion, parsley, tarragon leaves and pepper to make the tartar sauce. Chill.
In a skillet, heat the oil and saute the fillets 3 to 4 minutes on each side until lightly browned and fish flakes easily.
Serve with the tartar sauce.
Serves 4.
