Here’s our do-it-yourself take on the popular restaurant sandwich originally from New Orleans. Almost any type of coleslaw (see recipes on pages 35, 83, 171, and 232) would work as an accompaniment.
Recipe information
Yield
serves 4
Ingredients
spicy tartar sauce
Preparation
Step 1
Cut the flounder fillets into 1 1/2-inch strips; pat dry. Place in a medium bowl. Add the cornmeal; season with salt and pepper. Toss to coat.
Step 2
Heat the canola oil in a large nonstick skillet over high heat. Brown the fish (work in batches if needed) on both sides, 7 to 10 minutes (turn the fish carefully). Transfer to a paper-towel-lined plate; season with more salt, as desired.
Step 3
Spread both halves of the baguette with tartar sauce, and layer with lettuce, tomato, and fish. Cut into 4 portions and serve.
spicy tartar sauce
Step 4
In a small bowl, combine the mayonnaise, chili sauce, parsley, mustard, and gherkins. Season with hot sauce, as desired. The sauce can be refrigerated, covered, for 2 to 3 days.
