disable dropcap
- 1 cup whole milk
- 2 eggs
- 1½ cups flour
- ¼ cup yellow cornmeal
- 2 tablespoons chopped parsley
- 4 flounder fillets
- Salt and pepper to taste
- 3 tablespoons canola oil
- 4 sesame-seed hamburger buns
- 4 leaves romaine lettuce
- ½ tomato, sliced
- 4 slices mild cheese, such as mild cheddar (optional)
- For the tartar sauce (optional)
- ½ cup mayonnaise
- 2 tablespoons pickle relish
- 1 tablespoon lemon juice
- 1 dash Tabasco sauce
- In a medium-size bowl, whisk together the milk and eggs. In another medium-size bowl, mix together the flour, cornmeal, and parsley.
- Season the fish with the salt and pepper.
- Dredge the fish through the egg mixture, then coat it thoroughly with the flour mixture.
- In a large sauté pan, immediately heat the oil over medium-high heat. When it is hot but not smoking, add the fillets to the pan. Cook on one side until the batter is light golden brown, about 4 minutes. Carefully turn the fillets and cook for 2 to 3 minutes more. Using a slotted spatula, remove them from the pan and drain on paper towels.
- Meanwhile, whisk together the tartar-sauce ingredients (if using).
- Slice the buns and spread the tartar sauce (if using) on the insides. Place a fillet on each bottom bun, then top with the lettuce, tomato, and cheese, if desired.
