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1
Combine all ingredients for the remoulade into a large bowl.
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2
Place in fridge to let flavors mingle together.
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3
The remoulade will only get better with time!
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4
Grind and mix chickpea flour, rolled oats, flaxseed and seasonings into a coarse meal that will coat the flounder for frying.
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5
Place into a shallow dish or bowl.
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6
In a separate bowl, beat eggs and set next to batter mix.
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7
Set flounder fillets next to beaten egg bowl for your assembly line to dredge and coat fillets.
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8
Dip a fillet in egg batter and coat well.
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9
Pull out and let excess egg mixture drip prior to bringing to batter.
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10
Coat fillet thoroughly in batter and place onto another plate.
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11
Repeat for all fillets.
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12
Add plenty of frying oil (we used coconut oil) to a large saucepan or skillet.
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13
Once pan and oil are hot and bubble, place fillets into pan and fry for at least 1 minute on each side.
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14
The goal is to fry each side until golden brown.
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15
Once golden brown, remove each fillet and put on a plate with a paper towel to absorb excess oil.
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16
Take a piece of rye bread (preferably Danish rugbrod and toasted), and coat with a layer of butter or mustard and a slice of lettuce.
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17
Place the filet on the lettuce with a hearty scoop of remoulade.
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18
Additional condiments or garnishes could include tomatoes, lemon slices, capers, etc.
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19
Recipe adapted from Valdemarsro.
