Fried Flounder a'la Gwyneth with tartar sauce

Another great and easy recipe from Gwyneth Paltrow's "my father's daughter."

Fried Flounder with tartar sauce

4 large flounder or any flat fish fillets

1/2 cup milk

2 cups fine plain bread crumbs*

Safflower or peanut oil, for frying

Fine sea salt

1 lemon, cut in wedges

Tartar sauce

Tartar sauce:

1.25 cups Vegenaise**

3 tbsp salt-packed capers, rinsed and drained

1/4 cup cornichons, very finely chopped

2 tbsp finely chopped fresh chives

1 tsp lemon juice

1/4 tsp black pepper

For tartar sauce: Combine everything together.

For fish:

Dip fish I milk and then lightly dredge in crumbs. Place a large nonstick skillet (I used cast iron) over MED-HIGH heat and fill with 1/4 cup of oil (about 3/4 cup). When a small pinch of bread crumbs sizzle immediately, the skillet is ready. Gently lay a fillet in the skillet (do in batches if necessary). Fry for about 3 minutes per side, or until golden brown. Drain on paper towels and sprinkle with a bit of salt. Serve with lemon wedges and tartar sauce.

Prep and active prep time: 15 minutes.

Risa's notes:

*original calls for fine bread crumbs. I used a rice coating that I make from one of Michael Chiarello's cookbooks.

**original calls for Vegenaise, a vegan mayonnaise. If you don't have it or can't find it or don't want to use it, use a light mayo.

Yield: 4 servings

Source: Gwyneth Paltrow’s My Father’s Daughter

Posted by RisaG 5/20/11