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

Is it easy to convince someone that the Bible is the Word of God on the basis of its unity, its scientific, historical accuracy, its miracles, its archaeological evidence? I haven't found that to be the case. In a special series spread over a three-week period I presented such data at a private college in California. I felt the proof was overwhelming and not one person became a believer. Why doesn't it convince all unbelievers when it's so convincing to us? Paul said it when he wrote, 'The man without the Spirit does not accept the things that come from the Spirit of God, for they are foolishness to him and he cannot understand them, because they are spiritually discerned' (1 Cor. 2:14). Only when the Holy Spirit does His regenerating work, only as He opens the mind, tears off the scales of blindness, gives life where there is death and plants the marvelous understanding of the revelation of God, only then do people come to believe and trust in the Bible. The reason I know the Bible is true is that the Spirit of God has convinced me of it.

John MacArthur

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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