1 1/2 pounds fresh ocean perch filletsSalt and pepper, to tasteFlour2 eggs1/4 cup milkCornmealVegetable oil, for frying1 recipe Remoulade SaucePat the fish dry. Season with salt and pepper.Dredge in flour, shaking off the excess.Beat the eggs with the milk. Dip the fish in the egg mixture and then roll in cornmeal to coat. Place on a waxed paper lined tray and chill for 20 to 30 minutes.Heat about 2” oil in a heavy skillet to 365-375 º F. Fry the fish until golden brown turning once. Drain on a soft white paper towel.Serve immediately with Remoulade Sauce or place on metal baking sheet and keep warm in a warm oven.Serves 6 to 8.
1/4 cup horseradish Dijon mustard1/2 cup tarragon wine vinegar2 tablespoons catsup1 tablespoon paprika1 teaspoon kosher salt1/2 cup coarsely chopped green onions1/2 cup coarsely chopped celery1/4 cup flat-leaf parsley leaves1/2 teaspoon cayenne pepper (or to taste)1 cup vegetable oilBlend together all ingredients, except the oil, in the food processor or blender. With the motor running pour in the oil in a steady stream. Process until the mixture is smooth and well blended.Chill until ready to serve