Crispy Flounder & Dill Tartar Sauce Recipe.
*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
- Olive oil
- 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 Serves 4.