Southern Fried Flounder with Basil-Caper Tartar Sauce

Coastal Living
Makes 4 to 6 servings


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2 pounds flounder fillets
2 tablespoons fresh lemon juice
1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
Peanut oil


Rinse fillets under running water; pat dry, and sprinkle evenly with lemon juice.

Combine flour and next 6 ingredients in a shallow dish. Pour oil to depth of 1 inch into a deep skillet; heat to 375º. Dredge fish in flour mixture, shaking off excess. Fry, in batches, in hot oil 2 to 3 minutes on each side or until browned. Drain on paper towels. Serve with Basil-Caper Tartar Sauce.

Created date

January 2004