Ingredients

Part I

  • Tartar sauce
  • 1 cup mayonnaise
  • 1 cup finely chopped dill pickles
  • 1 Tbsp fresh dill (OR 1 Tbsp finely chopped fresh parsley
  • 1 tsp lemon juice
  • 1 tsp sugar
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp finely chopped onion

Part II

  • Cajun dredge
  • 1 cup all-purpose flour
  • 3 tbsp Corn starch
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 2 tsp Paprika
  • 1/2 tsp Red pepper
  • 1/2 tsp Black pepper

Part III

  • Fish Sandwich
  • 4 Flounder fillets
  • Frying oil
  • 4 Toasted Brioche rolls
  • 12 Slices Pickles

Steps

Part I

  1. Wisk everything in a large bowl
  2. Keep in the fridge up to two weeks

Part II

  1. In a bowl mix the flour, paprika, garlic powder, onion powder, red pepper, black pepper and salt

Part III

  1. Trim the fish fillets so that the fish is even for frying
  2. Season the fillets with salt and pepper and set them aside
  3. Heat the frying oil to 375 degrees Fahrenheit
  4. Coat the fillets in the Cajun-spiced flour
  5. Cook the fish in the hot oil for 3 minutes and spoon a little of the hot oil over the top of the fillets
  6. Turn the fish over and cook for 3 more minutes
  7. Remove from the oil and set aside
  8. Assemble spreading tartar sauce on top and bottom brioche buns, fried Cajun fish fillet, 3 slices of pickle
  9. Serve hot with french fries