Name: Fried Flounder with Tartar Sauce
Ingredients: 1 c Mayonnaise; 1 tb Capers; 1 tb Chopped pickles; 3 tb Bayou Blast; plus; 1 1/2 ts Bayou Blast; see * Note; Oil; for deep-frying; 1 Whole Flounder - (abt 1 lb); cleaned, gutted; Salt; to taste; Freshly-ground black pepper; to taste; 1/2 c Flour; 2 Eggs - (to 3); beaten; 1/2 c Cornmeal; Fried julienned potatoes; for serving

The Westminster Shorter Catechism answers the fourteenth question, “What is sin?” by the response, “Sin is any want of conformity to, or transgression of, the law of God.” Here we see sin described both in terms of passive and active disobedience. We speak of sins of commission and sins of omission. When we fail to do what God requires, we see this lack of conformity to His will. But not only are we guilty of failing to do what God requires, we also actively do what God prohibits. Thus, sin is a transgression against the law of God.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs		Essnce05	1	servings

INGREDIENTS

1	c	Mayonnaise
1	tb	Capers
1	tb	Chopped pickles
3	tb	Bayou Blast; plus
1 1/2	ts	Bayou Blast; see * Note
		Oil; for deep-frying
1		Whole Flounder – (abt 1 lb); cleaned, gutted
		Salt; to taste
		Freshly-ground black pepper; to taste
1/2	c	Flour
2		Eggs – (to 3); beaten
1/2	c	Cornmeal
		Fried julienned potatoes; for serving

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
In a small bowl combine mayonnaise, capers and pickles; season with 1 1/2
teaspoons Bayou Blast, or to taste, making it very spicy if you wish. In a
deep-fryer or a large, high-sided skillet heat oil to 370 degrees. Season
flounder inside and out with salt and pepper. In 3 shallow bowls season
flour, eggs and cornmeal with 1 tablespoon of Creole spice, each. Dredge
flounder first in flour, then in eggs. Add any remaining flour to cornmeal
and mix it up. Dredge fish thoroughly in cornmeal mixture, patting to make
it adhere. When oil is popping gently lower in fish and deep-fry 3 to 4
minutes, turning once or twice, until fish comes to surface and is browned
and crisp. Drain on paper towels and serve with tartar sauce and fried
julienned potatoes. This recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-128 broadcast 01-19-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-21-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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