Remoulade Sauce (Sandra Lee Inspired)

Fresh Chives, Garlic, Mayonnaise, Capers, Old Bay Seasoning, Lemon
(for Juicing)



Mayonnaise





Add Capers



Add Fresh Pressed Garlic



Add Lemon Juice



Add Old Bay Seasoning



Mix ingredients well



Snip Fresh Chives (Just Before Serving)





Close View






INGREDIENTS

1 cup Mayonnaise
1 tablespoon Capers
1 teaspoon Old Bay Seasoning
2 pressed Garlic Cloves
1 tbsp Lemon Juice
1 small bunch of fresh Chives (about a tbsp)

DIRECTIONS

1. Combine all the remoulade ingredients, except chives in a bowl and stir together with a fork to help break up the capers.
2. Mix in chives just before serving and stir well refrigerate. Serve with with fish or as a spread on sandwiches.


*I found this to be tasty, but a little salty. Perhaps because I usually use Sea Salt in my cooking. The mayo, lemon juice and Old Bay Seasoning all have salt. Next time, I will just look on my Old Bay Seasoning tin and mix up a concoction of spices/herbs without salt. I also thought it need MORE garlic flavor & more HEAT!
Next time, I will ad an additional Garlic Clove and a little Cayenne Pepper.

Sandra Lee Remoulade Sauce Recipe

Fabulous Fried Flounder

This twice battered fabulous flounder is a family favorite!






We prefer the crunch of corn meal on our fried seafood. YUM!

Flour and cornmeal



I was pleased to have been able to purchase 2 lbs of filet of flounder at my local supermarket. I LOVE wild caught fish. I prefer it over farm raised fish.
I like the individually flash frozen cuts. These were particularly thick!



Fresh Lemon, Hot Sauce, & Egg make an AMAZING batter







Whisk them all together








Mixed Seasonings



Coat it with the wet mixture.



Dredge it in the dry mixture.



Things should be looking like this.



Battered and Breaded



Be Careful, the Oil is HOT!






Crisping Up Nicely!



Draining the Oil




INGREDIENTS

Canola Oil for frying
2 lbs Filet of Flounder
1/2 cup corn meal
1 cup unbleached flour
1 tsp Old Bay Seasoning Mix
1 tsp McCormick Lemon Pepper Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1/2 tsp Old Bay Lemon Pepper Seasoning
(Optional 1 tsp Lawry's Seasoning Salt)

DIRECTIONS

Mix Egg, Hot Sauce and Lemon Juice. (the lemon juice will kind of cook the egg, but this is okay. it thickens the batter and gets rid of that RANK raw egg smell)

Mix cornmeal, flour and seasonings. Put on a tray or plate.

Coat the fish with the wet mixture.
Next coat the battered fish in the cornmeal/flour mixture. Shake off excess
Set aside for about 5 minutes.

Heat oil to 320 degrees Farenheit.

Just before frying fish, repeat the dredging procedure.
Fry fish for 7 minutes. Drain oil. Plate and serve