Cap’n Bob’s Sautéed Flounder with Dill and Caper Sauce

Flounder caught by Matt Pry
Flounder caught by Matt Pry

With reports of quality flounder fishing coming in from the Artificial Reef Sites in the lower bay and ocean, the Old Grounds, Indian River Bay, Broadkill River and the Lewes Canal, a lot of local fishermen are enjoying thick fillets of fresh summer flounder.
Here’s an easy recipe that combines the crunch of sautéed Panko, the delicate flavor of flounder and a surprisingly mellow version of a classic tartar sauce style seafood condiment. Enjoy….



Cap’n Bob’s Sautéed Flounder with Dill and Caper Sauce

1 ½ to 2 pounds fresh skinless flounder fillets
1 ½ cups all-purpose flour
½ tsp sea salt
1 tsp black pepper
2 eggs
2 cups Panko breadcrumbs
4 Tbsps. peanut oil
Shredded lettuce

Dill and Caper Sauce:
1 cup regular mayonnaise
1 1/2 Tbsps. dry dill weed
1 Tbsps. scallions – green parts only, finely diced
2 Tbsps. capers – drained and coarsely chopped
2 Tbsps. dill pickle relish
1 Tbsp. Dijon mustard
2 tsps fresh lemon juice
Combine sauce ingredients in bowl, blending thoroughly. Cover and refrigerate for at least one hour prior to serving to blend flavors.

Whisk eggs in bowl that is large enough for dipping fillets.

Spread Panko on large plate or pie pan.

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Combine flour, sea salt and black pepper in a gallon sized plastic bag. Add fillets, two or three at a time to the bag and gently shake until they are completely covered with flour mixture.

Remove flour covered fillets from bag, one at a time. Dip in egg until flour becomes sticky, then roll each fillet in Panko until it is coated with breadcrumbs on all sides.

Heat oil in a large cast iron skillet over medium heat. Add flounder, cook 2 to 3 minutes on each side depending on thickness of the fillet, turning once. Drain cooked fillets on paper towels to remove excess oil.

Serve over a bed of shredded lettuce with chilled Dill and Caper Sauce.


Bob Jones

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