Cajun Remoulade

Cajun Remoulade Sauce

Ingredients:

• 1 cup of Hellman’s Mayonnaise
• 1 tbsp of Dijon Mustard
• 1 tsp Cajun seasoning
• 1 minced garlic clove
• ¼ tsp cayenne pepper
• salt to taste 

Directions:

1. Mix altogether the mayonnaise, Dijon mustard, Cajun seasoning, minced garlic, cayenne pepper, and salt. 
2. Taste and adjust seasoning and refrigerate. 

Biff's Buttermilk Flounder

Broad River Seafood2601 Boundary StreetBeaufort, South Carolina

Biff's Buttermilk Flounder

Ingredients:

• Frying Oil
• 2 lbs. Flounder Fillets, with skin on
• Salt & Pepper
• 2 cups Buttermilk
• 1/2 teaspoon paprika
• 1 cup Self-Rising Flour

Directions:

1. Heat frying oil to 350 degrees in deep fryer.
2. Cut flounder pieces, as you like.
3. Lightly salt and pepper flounder pieces.
4. Pour buttermilk into container.
5. Soak flounder in buttermilk for a minute or more.
6. Mix paprika with flour.
7. Dredge flounder in flour.
8. Deep fry breaded flounder until golden brown and flesh is flaky white (in 2 to 3 minutes, depending on thickness of flounder pieces).
9. Remove fried flounder pieces from oil and drain on paper towels. 
10. Serve immediately.

Great served with fried potatoes and Cajun Remoulade Sauce.

Here's the recipe Cajun Remoulade Sauce.