Flounder a la Tartare

Soles Frites a la Tartare

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 3 Pounds of Flounder
  • 3 Eggs
  • 10 Tablespoonfuls of Olive Oil
  • A Bunch of Parsley
  • A Lemon, Sliced
  • A Sauce a la Tartare

Method

Clean and trim the flounders. Beat well two or three raw eggs. Have ready a frying pan, with eight or ten tablespoonfuls of olive oil. Place over the fire. When well heated, dip the Fish into the eggs, roll well and place in frying pan. Cook for about five minutes, turn on the other side, and cook about the same period. Then drain by placing on a heated brown paper. Garnish a dish well with a bed of fried parsley, lay the Flounders upon it and garnish with sliced lemon. Serve with a Sauce a la Tartare.