Pan-Fried Flounder with Dilled Tartar Sauce Recipe

Name: Pan-Fried Flounder with Dilled Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (4-ounce) flounder fillets; 1 tablespoon Essence, plus 2 teaspoons, recipe follows; 1 cup instant flour; 1 1/2 to 2 cups clarified butter; Dilled Tartar Sauce, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 3/4 cup mayonnaise; 2 tablespoons sour cream; 2 teaspoons fresh lemon juice; 1/4 teaspoon salt; 1/8 teaspoon cayenne; Pinch sugar; 2 tablespoons grated white onions; 1 tablespoon chopped fresh dill; 1 tablespoon pickle relish

Servings: persons

8 (4-ounce) flounder fillets
1 tablespoon Essence, plus 2 teaspoons, recipe follows
1 cup instant flour
1 1/2 to 2 cups clarified butter
Dilled Tartar Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
3/4 cup mayonnaise
2 tablespoons sour cream
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne
Pinch sugar
2 tablespoons grated white onions
1 tablespoon chopped fresh dill
1 tablespoon pickle relish

1
["Lightly season the fillets on both sides with 2 teaspoons Essence.", "In a shallow bowl, combine the instant flour and remaining tablespoon of Essence.", "One at a time, dredge the fish in the flour to coat both sides, shaking to remove any excess.", "Over medium-high heat, warm enough clarified butter to come 1/2-inch up the sides of a large, deep saute pan or skillet to 350 degrees F. Add the fish in batches and cook for 2 minutes on the first side.", "Carefully turn with a spatula and cook until golden and cooked through, 2 1/2 to 3 minutes.", "Remove and drain on paper towels.", "Add additional clarified butter, as needed, for the remaining fish.", "Arrange 2 fillets on each of 4 dinner plates and serve with the Dilled Tartar Sauce.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 8 (4-ounce) flounder fillets, 1 tablespoon Essence, plus 2 teaspoons, recipe follows, 1 cup instant flour, 1 1/2 to 2 cups clarified butter, and more.

Yes, Pan-Fried Flounder with Dilled Tartar Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pan-Fried Flounder with Dilled Tartar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions