My husband and sons love when I make Flounder Milanese with Tartar Sauce. The combination of the hot, crunchy fish with the cool sauce flavored with capers and lemons is so good. I don't fry too often so when I do; it has to be delicious, crispy, and full of flavor. This recipe fits the bill and leftovers, if any, are great for sandwiches.
Ingredients for Flounder Milanese with Tartar Sauce:
Fish:
2 1/2 pounds fresh flounder fillets
1 3/4 cups flour
2 cups seasoned bread crumbs
1/3 cup parmesan cheese
4 eggs
1/4 cup water
canola oil
Tartar Sauce:
1 cup mayonnaise
3 teaspoons white wine vinegar
3 teaspoons lemon juice
3 teaspoons capers, rinsed, dried, and chopped
1 tablespoon chopped shallots
2 teaspoons grainy mustard
1 tablespoon minced pickles
kosher salt
black pepper
Time-Saving Tips: The fish can be breaded, layered in between plastic wrap and refrigerated for a few hours before frying. The tartar sauce can also be made a few hours in advance.
Let's see what we need.
We're ready to cook.
Let's start with the tartar sauce. Combine all of the ingredients together; season with salt and pepper. Refrigerate until you're ready to serve.
Set up a work station to "bread" the fish. I recommend using a pie dish to put the eggs and water. Combine the bread crumbs and cheese on another dish, and the flour in another dish. One at a time, dip a piece of fish into the flour and shake off the excess, then dip it in the egg mixture until it is completely coated and then finally into the breadcrumbs. Shake off the excess crumbs and place the breaded fish on a plate lined with plastic wrap. Place the fish in single layers on the plate. Separate each layer with plastic wrap.
Pour some oil in the pan. I like the pan to have a little more than a quarter of an inch of oil for frying. Heat over medium heat. I test the oil temperature by very carefully dropping the smallest amount of water in the pan; If you run your finger under the faucet, an excess droplet of water will do the trick. If it sizzles the oil is hot enough, and you can carefully add the fish Place a sheet pan lined with a paper towel near the pan and immediately transfer the fish once cooked.
It's ready! Fried Flounder Milanese with Tartar Sauce is delicious. The flounder is so good on its own, but when slathered in tartar sauce it becomes even better. Serve with a green veggie or salad, and you have yourself a scrumptious meal.
Enjoy!
Flounder Milanese with Tartar Sauce:
main dish
Fish:
2 1/2 pounds fresh flounder fillets
1 3/4 cups flour
2 cups seasoned bread crumbs
1/3 cup parmesan cheese
4 eggs
1/4 cup water
canola oil
Tartar Sauce:
1 cup mayonnaise
3 teaspoons white wine vinegar
3 teaspoons lemon juice
3 teaspoons capers, rinsed, dried, and chopped
1 tablespoon chopped shallots
2 teaspoons grainy mustard
1 tablespoon minced pickles
kosher salt
black pepper
Let's start with the tartar sauce. Combine all of the ingredients together; season with salt and pepper. Refrigerate until you're ready to serve.
Set up a work-station to "bread" the fish. I recommend using a pie dish to put the eggs and water. Combine the bread crumbs and cheese on another dish, and the flour in another dish. One at a time, dip a piece of fish into the flour and shake off the excess, then dip it in the egg mixture until it is completely coated and then finally into the breadcrumbs. Shake off the excess crumbs and place the breaded fish on a plate lined with plastic wrap. Place the fish in single layers on the plate. Separate each layer with plastic wrap.
Pour some oil in the pan. I like the pan to have a little more than a quarter of an inch of oil for frying. Heat over medium heat. I test the oil temperature by very carefully dropping the smallest amount of water in the pan; If you run your finger under the faucet, an excess droplet of water will do the trick. If it sizzles the oil is hot enough, and you can carefully add the fish Place a sheet pan lined with a paper towel near the pan and immediately transfer the fish once cooked.
Time-Saving Tips: The fish can be breaded, layered in between plastic wrap and refrigerated for a few hours before frying. The tartar sauce can also be made a few hours in advance.
