2skinless flounder filetsabout 8 ounces each (de-boned)
Kosher salt and freshly cracked black pepperto taste
1cuppanko breadcrumbspulsed in a blender or food processor to make a finer crumb
½cupall-purpose flour
2eggsbeaten
Canola oilfor shallow frying
Chili Crisp Tartar Sauce
¾cupmayonnaise
1Tbspchili crisp
1Tbspeach chopped fresh dill, parsley, and chives
½of a lemonzested and juiced
2Tbspchopped cornichon
1Tbspdrained and chopped capers
1Tbspwhole-grain mustard
Kosher salt and freshly cracked black pepperto taste
Snap Pea Salad
8ouncessnap peastough strings removed and thinly sliced on a bias
4large radishesthinly sliced
¼of a red onionthinly sliced and rinsed in cold water
¼cuptorn fresh mint leaves
Fresh lemon juiceto taste
Olive oilto taste
Kosher salt and freshly cracked black pepperto taste
Steamed white ricefor serving, if desired
Instructions
Season the fish all over with salt and pepper. Set aside.
Next, prepare the breading station. Place the breadcrumbs, flour, and eggs in their own separate shallow bowls.
Dredge the fish in the flour, then the egg, then the breadcrumbs, making sure to evenly coat the fish in each step. Repeat with the remaining filet. Set aside while you make the tartar sauce.
For the tartar sauce, add mayo, chili crisp, dill, parsley, chives, lemon zest, lemon juice, cornichon, capers, and mustard to a small bowl. Mix to combine. Season with salt and pepper to taste. Place in the fridge.
Add the snap peas, radishes, red onion, and mint to a large bowl. Set aside while you fry the fish.
Heat about a ¼ inch of oil in a large skillet over medium heat until hot (you can check by adding a bit of breading to see if it sizzles).
Working with one filet at a time, carefully add the breaded filet to the pan and cook until golden on one side, 3 to 4 minutes.
Flip and cook on the second side, for another 3 to 4 minutes, carefully basting with the hot oil as needed. Remove the fish to a sheet tray lined with a wire rack. Season with a pinch more salt.
Repeat the frying steps with the last filet.
Right before serving, toss the salad with fresh lemon juice, olive oil, salt and pepper to taste.
Serve the crispy fried fish with the salad and tartar sauce on the side along with a bowl of rice (if desired).