Flounder Po' Boy

Pan fried flounder sandwich with lemon juice, lettuce, tomato and tartar sauce

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Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine American

Servings people

Calories 1091 kcal

Equipment

small mixing bowl
large skillet
spatula
cutting board
kitchen knife
paper towels
wire whisk

Ingredients

4 small flounder fillets
1 egg
2 tsp cornstarch
1 lemon - zested and juiced
1 cup bread crumbs
1 tsp dried parsley flakes
1 tsp kosher salt
¼ tsp black pepper - ground
4 tbsp olive oil
4 po' boy rolls - split
1 cup lettuce or cabbage - shredded
1 tomato - thinly sliced
1 cup Tartar Sauce
4 dash Tabasco Sauce

Instructions

Rinse flounder fillets in cold water, and pat dry with a paper towel.
In a small mixing bowl, gently whisk together the egg, cornstarch, lemon juice, and lemon zest.
In a shallow dish, combine the bread crumbs with the parsley flakes, kosher salt, and ground black pepper.
Dip the flounder fillets into the egg mixture and place them into the bread crumb mixture to coat.
Heat olive oil in a large skillet over medium heat until shimmering. Sauté the fillets for 3-5 minutes, turning once, until golden brown. Remove to a paper towel to drain.
Drizzle a small amount of olive oil onto the tomato slices, then sprinkle with kosher salt and pepper.
Lightly toast the Po' Boy bread. Add shredded lettuce or cabbage tossed in Tartar sauce, tomato slices, the flounder fillets, and a squeeze of lemon with a few dashes of Tabasco.

Notes

This works perfectly with shrimp or oysters, too. It's one of my favorite ways to make flounder. You can substitute Cajun Red Sauce for Tartar Sauce if you wish, both are excellent.

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