Photo: Chris Villano; Styling: Gerri Williams for James Reps
1/3 cup mayonnaise
2 tablespoons pickle relish or finely chopped dill pickle
1 teaspoon grainy mustard
4 5- to 6-oz. thin white fish fillets, such as flounder
1/4 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup yellow cornmeal
2 teaspoons paprika
7 tablespoons olive oil
How to Make It
Combine mayonnaise, relish and mustard in a small bowl.
Sprinkle fish with salt. Place flour in a shallow bowl. Place eggs in another bowl. Combine cornmeal and paprika in a third bowl. Dip fillets in flour, then egg, then cornmeal, shaking off excess.
Warm half of oil in a large nonstick skillet over medium-high heat. Cook fish, working in batches and adding more oil if necessary, turning once, until golden and firm, 2 to 3 minutes per side, depending on thickness. (Wipe out skillet between batches.) Serve with sauce.
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