{"id":9834,"date":"2021-12-30T09:00:49","date_gmt":"2021-12-30T14:00:49","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9834"},"modified":"2023-12-20T09:46:58","modified_gmt":"2023-12-20T14:46:58","slug":"pan-fried-flounder-with-fresh-dill-tartar-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/pan-fried-flounder-with-fresh-dill-tartar-sauce\/","title":{"rendered":"Pan-Fried Flounder with Fresh Dill Tartar Sauce"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds flounder fillets<\/li>\n\n\n\n<li>\u00bc cup milk<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>2 tablespoons canola oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n\n\n\n<li>flour<\/li>\n<\/ul>\n\n\n\n<p>Prepare Fresh Dill Tartar Sauce and refrigerate.<\/p>\n\n\n\n<p>Put milk and flour in separate shallow dishes. Dip fillets in milk and drain off excess. Lightly salt and pepper, then dredge lightly in flour.<\/p>\n\n\n\n<p>Heat oil in a large skillet. Add butter and heat to 375\u00b0 F. Lightly saut\u00e9 fillets, flesh side down, until golden brown, about 4 to 5 minutes.\u00a0Turn and repeat. Drain on paper towels. Serve with Fresh Dill Tartar Sauce.<\/p>\n\n\n\n<p><em>Fresh Dill Tartar Sauce<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bc cup mayonnaise<\/li>\n\n\n\n<li>1 tablespoon minced onion<\/li>\n\n\n\n<li>2 tablespoons finely chopped fresh dill<\/li>\n\n\n\n<li>\u00bd tablespoon fresh lemon juice<\/li>\n\n\n\n<li>\u00bd teaspoon lemon zest<\/li>\n\n\n\n<li>1 tablespoon finely chopped fresh parsley<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine mayonnaise, onion, dill, lemon juice, zest, parsley and salt.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Pan-Fried Flounder with Fresh Dill Tartar Sauce.<\/p>\n","protected":false},"author":23,"featured_media":12352,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"displayCategoryID\":15,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,102,15,215,216,218],"tags":[110,145,152],"class_list":["post-9834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-flounder","category-mariners-menu","category-spring","category-summer","category-winter","tag-fried","tag-main","tag-sauce"],"displayCategory":{"term_id":15,"name":"Mariner's Menu","slug":"mariners-menu","term_group":0,"term_taxonomy_id":15,"taxonomy":"category","description":"","parent":0,"count":371,"filter":"raw"},"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pan-Fried Flounder with Fresh Dill Tartar Sauce - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/pan-fried-flounder-with-fresh-dill-tartar-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pan-Fried Flounder with Fresh Dill Tartar Sauce\" \/>\n<meta property=\"og:description\" content=\"Mariner&#039;s Menu shares Pan-Fried Flounder with Fresh Dill Tartar Sauce.\" \/>\n<meta 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