*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
¾ pounds flounder (the smallest, thinnest fillets you can find)
1 large shallot + 2 teaspoons (thinly sliced)
½ cup millet flour
2 tablespoons freshly chopped dill
1 tablespoon capers, drained and chopped
2 teaspoons lemon juice
½ cup mayonnaise
2 tablespoons finely chopped dill pickles
1 teaspoons Dijon mustard
Add the millet flour to a large plate. Dredge the fish fillets with the flour until well-coated, shaking off any excess. Coat a pan with a thin layer of olive oil and set it over a high flame. Fry the fish in batches until golden brown and crispy, about 2 minutes per side. Remove to a plate lined with paper towels and repeat with the remaining fish. Season with salt and pepper.
To make the tartar sauce:
In a small bowl, stir together all the ingredients (mayonnaise, whole grain mustard, capers, dill, 2 teaspoons shallots, 2 teaspoons lemon juice)
Taste for seasoning. Tartar sauce can keep for up to a week in the fridge