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1
Fried Fluke: Preheat the vegetable oil in a large cast iron or deep fat fryer, over medium heat to 350 degrees F. If using a cast iron skillet, do not fill oil more than halfway up the sides of the pan.
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2
Cut the fillets, horizontally into strips, 1/2-inch thick.
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3
Season the fish with salt and pepper.
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4
Combine buttermilk and hot sauce in a shallow bowl.
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5
Place 1 cup flour in another shallow bowl and season the flour with salt and pepper.
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6
Dip each piece of fish in the buttermilk and then dredge in flour, coating completely.
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7
When oil is hot, fry the fish in batches until crispy, about 3 to 4 minutes.
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8
Remove and drain on paper towels.
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9
Season with salt and pepper.
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10
Fried Olives: Place remaining 1/2 cup flour in another shallow bowl and season with salt and pepper.
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11
Dredge olives in seasoned flour.
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12
Carefully drop into hot oil.
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13
Fry until golden, about 2 minutes.
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14
Fries: Place the potato slices in a bowl of water.
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15
Let stand 15 minutes.
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16
Drain, rinse under cold water, and drain again.
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17
Pat dry with towels.
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18
Heat enough canola oil to come 4 inches up the sides of a large deep saucepan to 350 degrees F.
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19
Add the potatoes in batches and cook until golden brown, about 4 minutes.
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20
Remove from the pan with a slotted spoon and drain on paper towels.
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21
Sprinkle with salt.
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22
Serve fish with tartar sauce, fried olives, and French fries.
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23
Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds.
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24
With the processor running, pour the oil through the feed tube in a steady stream; the mixture should be thick.
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25
Season with salt and pepper.
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26
Remove from the processor, cover, and let sit for 1 hour in the refrigerator before using.
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27
Best if used within 24 hours.
