RECIPES AND MORE FROM AN URBAN KITCHEN

Monday, May 16, 2011

Fried Flounder with Tartar Sauce


When summertime rolls around, one of the main staples of my diet suddenly becomes fried fish. There's just something about a hot, crispy, perfectly breaded piece of fresh fish with liberal squeezes of bright lemon that is just so quintessentially representative of summer to me. One of my absolute favorite meals on the planet are the fried fish tacos at a tucked-away little Mexican shack called The Hideaway in Montauk--they are seriously divine. And who could pass up the fish and chips at A Salt & Battery in Greenwich Village?

This weekend, with it's grey skies and constant drizzle, inspired me to try frying up some fish of my own, hoping to bring a little bit of summertime into what is promising to be 10 straight days of rain. And so, I tried out this flounder recipe with results that were downright delicious. The fish cooks quickly and easily, and the homemade tartar sauce gave me a new appreciation for Vegenaise (the vegan's solution to mayonnaise)--the stuff is fantastic and loads healthier for you than regular mayo. Try it--as far as recipes go, this one is pretty perfect. xo

Fried Flounder with Tartar Sauce
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
4 large flounder or any flat white fish fillets
1/2 cup milk
2 cups fine plain bread crumbs
Safflower or peanut oil, for frying
Fine salt
1 lemon, cut into wedges, for serving
Tartar Sauce (recipe follows), for serving

Directions:
Dip the fish in the milk and then lightly dredge in the bread crumbs. Place a large nonstick skillet over medium-high heat and fill with 1/4 inch of safflower oil (about 3/4 cup). When a small pinch of bread crumbs sizzles immediately, gently lay the fish in the skillet (do this in batches if necessary). Fry for about 3 minutes per side, or until golden brown and crispy. Drain on paper towels and sprinkle with a pinch of slat. Serve with lemon wedges and tartar sauce.

Tartar Sauce:
Ingredients:
1 1/4 cups Vegenaise
3 tablespoons salt-packed capers, rinsed and drained
1/4 cup cornichons, very finely chopped
1/4 cup fresh basil leaves, finely chopped
2 tablespoons finely chopped fresh chives
1 teaspoon lemon juice
1/4 teaspoon freshly ground pepper

Directions:
Stir everything together.

2 comments:

  1. I made this dish last night with my sister with a side of quinoa salad and it turned out SO good. Thank you so much for sharing this recipe! Immediately following the meal, I went on Amazon to purchase Gwyneth's cookbook.

    www.haniyariaz.com

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  2. So glad you liked it! I'm sure you'll love the cookbook, loads of great recipes in there. xo

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