INGREDIENTS
Oil for frying
2 1/2 lbs. flounder fillets
3 TBSP. seafood seasoning
2 cups flour
2 cups panko bread crumbs
3 eggs beaten
1 large French baguette, cut into 4 servings
12 tomato slices
1 small red onion, sliced thin
8 lettuce leaves
Remoulade Sauce:
1 tsp. hot relish
2 TBSP. capers
2 TBSP. Dijon mustard
2 tsp. chopped fresh tarragon leaves
1/2 tsp. chopped anchovies
Pepper
2 tsp. Worcestershire sauce
1/2 lemon, juiced
1 tsp. hot sauce
1 1/2 cups mayonnaise
DIRECTIONS
Place all ingredients into a blender except mayonnaise; pulse 1 minute.
Place in bowl and add mayonnaise; mix well and refrigerate until ready to serve.
Preheat oil in large saute pan.
Pat flounder with paper towels.
Lightly sprinkle with seafood seasoning on both sides.
In 3 separate bowls, place flour mixed with 3 TBSP. seafood seasoning, panko and 3 beaten eggs.
Dredge fillets into flour, egg, then panko.
Fry in oil for 4 to 6 minutes.
Remove to towel lined platter.
Spread remoulade sauce on both sides of the toasted baguettes, then layer the fish, lettuce, tomato and red onion.
Serves 4.
