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August 27, 2021

Trisha creates a light and crispy coating for her flounder and serves it with her version of tartar sauce featuring sweet peppers and a bit of hot sauce!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Fried Flounder with Sweet Pepper Mayo
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Intermediate
Total: 35 min
Active: 35 min
Yield: 4 to 6 servings

Ingredients

Sweet Pepper Mayo:

3/4 cup mayonnaise
1/2 cup finely chopped multicolored baby bell peppers
2 tablespoons chopped cornichon
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest plus 1 tablespoon lemon juice
Hot sauce, as desired

Flounder:

Vegetable oil, for frying
1 pound skinless flounder fillets
3/4 cup all-purpose flour, plus more for dredging
1/4 cup rice flour
1 tablespoon seafood seasoning, such as Old Bay
1/2 teaspoon baking powder
1 cup club soda
Kosher salt and freshly ground black pepper

Directions

For the sweet pepper mayo: Combine the mayonnaise, peppers, cornichon, parsley and lemon zest and juice in a medium bowl and stir to combine. Season with hot sauce to taste. Refrigerate while you make the flounder.

For the flounder: Heat 2 inches of vegetable oil in a medium Dutch oven to 375 degrees F.

Cut the flounder crosswise into pieces about as thick as 2 fingers. Whisk together the all-purpose flour, rice flour, seafood seasoning and baking powder in a large bowl (no need for salt as the Old Bay has salt in it). Whisk in the club soda to make a smooth batter slightly thinner than pancake batter.

Spread flour for dredging on a plate and season with salt and pepper. Dredge half of the flounder in the flour, then dip in the batter and add to the hot oil. Fry until golden and very crisp, turning occasionally, 4 to 5 minutes. Drain on paper towels.

Return the oil to 375 degrees F and immediately dredge, batter and fry the second batch. Serve right away with the sweet pepper mayo.

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Trisha Yearwood's Fried Flounder with Sweet Pepper Mayo ​| Trisha's Southern Kitchen | Food Network
youtube.com/watch?v=1q4kSsZA714

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