Cornmeal-Crusted Flounder with Tartar Sauce

• 1 cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped shallot
• 1 tablespoon sweet relish
• 2 teaspoons fresh lemon juice
• 1 teaspoon whole-grain or coarse-grain mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup yellow cornmeal (not coarse)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne
• 3/4 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 4 (5-oz) flounder fillets
• 3/4 cup vegetable oil

1. Pulse all sauce ingredients in a blender until parsley is finely chopped.
2. Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl.
3. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl.
4. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.
5. Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated.
6. Arrange fish in 1 layer on a sheet of wax paper.
7. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch.
8. Transfer to a paper-towel-lined plate to drain.
9. Serve fish with sauce.

mayonnaise, parsley, shallot, sweet relish, lemon juice, wholegrain, salt, black pepper, yellow cornmeal, salt, black pepper, cayenne, flour, eggs, milk, flounder fillets, vegetable oil

Taken from www.epicurious.com/recipes/food/views/cornmeal-crusted-flounder-with-tartar-sauce-109439 (may not work)