SERVES 4
TOTAL TIME: 35 minutes
Trout, catfish, snapper, tilapia, and sole are good substitutes for the flounder. If you like things spicier, increase the Tabasco in the remoulade to 1½ teaspoons.
|
½ |
cup mayonnaise |
|
4 |
scallions, chopped fine |
|
1 |
celery rib, chopped fine |
|
½ |
cup minced fresh parsley |
|
¼ |
cup lemon juice (2 lemons) |
|
2 |
tablespoons Tabasco sauce |
|
Salt and pepper |
|
|
1 |
(10-ounce) bag broccoli slaw |
|
9 |
tablespoons olive oil |
|
1½ |
cups cornmeal |
|
2 |
large eggs |
|
4 |
(5- to 7-ounce) skinless flounder fillets |
1. Adjust oven rack to lower-middle position, set heatproof serving platter on rack, and heat oven to 200 degrees. Combine mayonnaise, scallions, celery, ¼ cup parsley, 1 tablespoon lemon juice, and 1 teaspoon Tabasco in bowl; season with salt and pepper to taste. In separate bowl, combine broccoli slaw, remaining ¼ cup parsley, remaining 3 tablespoons lemon juice, and 3 tablespoons oil; season with salt and pepper to taste.
2. Spread cornmeal and ¼ teaspoon salt in shallow dish. In second shallow dish, beat eggs with remaining 5 teaspoons Tabasco. Pat flounder dry with paper towels and season with salt and pepper. Working with 1 piece of fish at a time, dip fillets in egg mixture, letting excess drip off, then dredge in cornmeal, pressing gently to adhere.
3. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Lay 2 fillets in skillet and cook until browned and crisp on both sides, about 2 minutes per side. Transfer fish to platter in oven. Wipe out now-empty skillet with paper towels and repeat with remaining 3 tablespoons oil and remaining 2 fillets. Serve with mayonnaise mixture and broccoli slaw.