FRIED FLOUNDER FISH RECIPES

Steps:

• 1. Rinse the calamari and thoroughly pat dry. Cut the tubes into ½ inch rings and cut the tentacles in half lengthwise. 2. Place the calamari in a large bowl with the buttermilk. Let stand for at least 4 hours in the fridge. 3. In another bowl, combine the flour, paprika, salt and black pepper. 4. Pour the vegetable oil in a heavy 4-quart pot, a little less than half way up the pot. Heat over medium-high heat to about 360ºF. 5. Remove the calamari from the buttermilk. Dip each piece into the flour mixture and fry in batches until golden and crispy, about 4 minutes. 6. Place fried calamari on a plate with paper towel to remove excess oil. Sprinkle with salt and pepper as desired. 7. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. 8. Add the tomatoes, oregano, red pepper flakes, salt and black pepper and let simmer for 15 minutes, stirring occasionally. 9. Serve fried calamari with dipping sauce and lemon wedges.

Steps:

• 1. Prepare the Fish: Pour some of the buttermilk into a shallow baking dish and add the fish fillets; add more buttermilk as needed to completely cover all the fillets. Let the fillets rest for half an hour. 2. Preheat the oven for 200�F to keep the first batch of fish hot. Warm a serving platter in the oven. Have ready a baking rack set on top of a baking sheet for draining the fish. 3. Put the seasoned flour on a plate or a small platter. One at a time, shake any extra buttermilk off each fillet and dip it into the flour on both sides, making sure it is covered, but not too thickly, then shake off any extra flour and lay the fillets on wax paper. 4. Fry the Fish: Heat a heavy skillet (at least 10 inches wide) over medium-high heat. When it's hot, add the oil or lard to a depth of � inch, then add the bacon grease or butter. When the fat is sizzling, drop in half the fish. Fry until crisp and golden on the bottom, about 3 minutes, or longer for thicker fillets, then turn the pieces?just once!?with a long, wide spatula and let crisp on the bottom. Drain on the rack and keep warm?still on the rack?in the oven until all the fish is cooked. Add more oil or lard to the pan if needed to fry the second batch, and make sure it's hot before adding the fish. 5. Make the Tartar Sauce: Stir the mayonnaise, pickles, scallions, dill, lemon juice, salt and pepper together in a small bowl. Let it sit for a bit to mellow and then taste it?you may want to add more lemon juice or some cayenne or Dijon mustard. 6. Serve the fried fish on a platter surrounded with lemon wedges, with tartar sauce on the side.