Cornmeal-Crusted Flounder with Tartar Sauce

Cornmeal-Crusted Flounder with Tartar Sauce


  • 6 large flounder or sole fillets
  • fine sea salt
  • freshly ground black pepper
  • 1┬ácup all-purpose flour


  • 1 cup mayonnaise
  • 2 sour pickles, very finely chopped
  • 2 large eggs, lightly beaten with 2 tablespoons water
  • cup ground yellow cornmeal
  • 3 tablespoons olive oil, plus more if needed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce, such as Tabasco

Cut each fillet on either side of the spine and remove the spine; you will be left with 2 long pieces of flounder from each fillet.

Season both sides of each piece of fish with salt and pepper Arrange 3 bowls on your work surface.

Place the flour in one bowl, the beaten egg in the second bowl, and the cornmeal in the third bowl. Take the fish, one piece a time. Dip it into the flour; shaking off the excess. Dip it into the egg; shaking off the excess, and then dip it into the cornmeal, shaking off the excess. Repeat with the remaining 11 pieces.

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Recipe by Susie Fishbein