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Pan Fried Flounder 

Sweet Pickle Slaw

with
& Garlic-Dill Aioli 

Crispy cornmeal-crusted flounder layered with caper, garlic, dill and lemon aïoli, tangy sweet-pickle slaw, and homegrown tomatoes—all tucked between thick slices of toasted croissant bread. A fresh Southern twist on the classic fish sandwich.

Crispy cornmeal-crusted flounder sandwich with sweet pickle slaw, tomato, and garlic-dill aioli on toasted croissant bread.

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Ingredients

Garlic Aioli

  • 3/4 cup mayonnaise

  • 1 medium lemon

  • 1/2 tsp freshly minced garlic

  • 2–3 tsp fresh dill, finely chopped

  • 2–3 tsp capers

Sweet Pickle Slaw

  • 3 cups green cabbage, thinly sliced

  • 1/4 cup red onion, thinly sliced

  • 1/2 cup sweet pickles, sliced into quarters 

  • 2 tbsp sweet pickle brine

  • 1 tbsp country-style Dijon mustard

Pan-Fried Flounder

  • 4–6 skinless, boneless flounder fillets (4–6 ounces each), separated lengthwise along the natural center seam into 2 strips

  • Salt & black pepper

  • Grapeseed oil for frying

  • Croissant loaf bread, cut into 1-inch-thick slices or other thick sliced bread

  • Soft butter

Dredge & Toppings

  • 1/2 cup cornmeal

  • 2 1/2 tbsp all-purpose flour

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp ground dried thyme

  • 1 1/2 tsp Kashmiri Chili Powder

  • Tabasco sauce (for serving)

  • Freshly sliced tomatoes seasoned with salt & pepper

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Serves: 4

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Step 2: Season the Fish Fillets

  • Pat the fish fillets completely dry with paper towels to ensure a crisp crust.

  • Combine all of the dredging ingredients together in a small bowl.

  • Season each fish strip with salt and pepper, then arrange them on a baking sheet or large plate.

Step 3: Cook the Fish

  • Heat 2–3 tablespoons of oil in a seasoned, large cast-iron skillet over medium heat.

  • Dredge the fish strips right before frying them to ensure maximum crispiness.

  • Fry in batches to avoid overcrowding the skillet.

  • Cook the fish for 2–3 minutes until nicely browned, then flip and cook until the other side is browned.

  • Transfer the cooked fish to a wire cooling rack to keep the crust crisp.

  • Repeat the cooking process with the remaining fillets, adding more oil as needed.

  • Depending on how many strips you are frying, you may need to change the oil.

Step 4: Toast the Bread and Assemble Sandwiches

  • Brush the tops of the croissant bread slices with butter.

  • Place the slices on a baking sheet, butter side up.

  • Toast at 400°F until lightly browned, about 7–8 minutes.

  • Spread the garlic aioli on the bottom half of the toasted side of bread.

  • Top with some slaw, add a few fish strips, and finish with fresh tomato slices.

  • Serve the finished sandwiches immediately with Tabasco sauce.

Directions:

Note: For a crispier, less watery slaw, place the cabbage and onion in a bowl and toss with 1 teaspoon of salt. Let sit at room temperature for 30 minutes to draw out excess moisture. Fill the bowl with cold water, stir, and drain. Repeat once more, then dry the cabbage and onion thoroughly in a salad spinner or with paper towels or a clean kitchen towel.

Step 1: Prepare the Garlic Aioli and Slaw

  • Whisk the mayonnaise, zest of one medium lemon, 1 teaspoon of lemon juice, minced garlic, fresh dill, and capers in a small bowl.

  • Cover the bowl and refrigerate for 15 minutes to let the flavors meld.

  • Whisk the sweet pickle brine and Dijon mustard together in a separate large bowl.

  • Add the cabbage and pickles to the large bowl, toss well, and refrigerate.

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