Golden Fried Flounder Fillets With Onion Recipes

Steps:

• Combine onion, pickles, and pickle brine in a small bowl.
• Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
• Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
• Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
• Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
• Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.

Steps:

• Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
• Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

Steps:

• 1. SKIN FILLETS AND CUT THEM INTO SERVING SIZE PORTIONS. COMBINE CORNMEAL WITH SEASONINGS. ROLL FISH IN CORNMEAL MIXTURE.
• 2. PLACE FLOUNDER IN A CAST IRON SKILLET THAT HAS BEEN PREHEATED WITH ABOUT 1/8 INCH OF OIL. BROWN ON ONE SIDE 2 TO 3 MINUTES. CAREFULLYTURN AND COOK ON THE OTHER SIDE AN ADDITIONAL 3 MINUTES, UNTIL FISH FLAKES EASILY WITH A FORK. SERVE WITH TARTER SAUCE AND COLESLAW.
• 3. MARINATE THE FISH IN BUTTERMILK FOR ONE HOUR PRIOR TO FRYING FOR A MOIST, AUTHENTIC TASTE.

Steps:

• About 45 minutes before serving, in a 12" skillet, over medium heat, in 2 tablespoons butter, cook the onion until tender, about 5 minutes; remove to a plate and keep warm.
• Meanwhile, cut fillets in half crosswise.
• On waxed paper, combine flour and salt, pepper, paprika; coat fillets with mixture.
• In same skillet, over medium heat, in 1/4 cup butter, fry the fish, turning once, until fish is browned and flakes easily when tested with a fork. Put fish on a platter. Fry until all fish are done.
• To mixture left in the skillet, add lemon juice and Worcestershire sauce and bring to just boiling, stirring. Pour over fish. Top with cooked onion and garnish with watercress.