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Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

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Recipe

Pan Fried Flounder With Dilled Tartar Sauce

  • Yield: 4 servings

Ingredients

Directions

  • Lightly season the fillets on both sides with 2 teaspoons Essence.
  • In a shallow bowl, combine the instant flour and remaining tablespoon of Essence. One at a time, dredge the fish in the flour to coat both sides, shaking to remove any excess.
  • Over medium-high heat, warm enough clarified butter to come 1/2-inch up the sides of a large, deep saute pan or skillet to 350 degrees F. Add the fish in batches and cook for 2 minutes on the first side. Carefully turn with a spatula and cook until golden and cooked through, 2 1/2 to 3 minutes. Remove and drain on paper towels. Add additional clarified butter, as needed, for the remaining fish.
  • Arrange 2 fillets on each of 4 dinner plates and serve with the Dilled Tartar Sauce.