A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. For the sauce: Juice of 1 lemon ½ cup mayonnaise ¼ small sweet onion, minced (about 2 tablespoons) 1 tablespoon dill pickle relish 1 tablespoon dill pickle

Madison County Championship Rodeo

Yield: 4 servings. For the sauce: Juice of 1 lemon ½ cup mayonnaise ¼ small sweet onion, minced (about 2 tablespoons) 1 tablespoon dill pickle relish 1 tablespoon dill pickle

Rosemary and Goat Cheese Strata

Yield: 4 servings. For the sauce: Juice of 1 lemon ½ cup mayonnaise ¼ small sweet onion, minced (about 2 tablespoons) 1 tablespoon dill pickle relish 1 tablespoon dill pickle

Fried Flounder Sandwich

Yield: 4 servings.

For the sauce:
Juice of 1 lemon
½ cup mayonnaise
¼ small sweet onion, minced (about 2 tablespoons)
1 tablespoon dill pickle relish
1 tablespoon dill pickle juice
2 teaspoons hot sauce
Freshly ground black pepper to taste

For the fish:
1½ pounds flounder, cut into 4 portions
½ cup all-purpose flour
½ cup self-rising cornmeal
2 teaspoons kosher salt, plus extra
2 tablespoons seafood seasoning
2 cups vegetable oil
4 hamburger or brioche buns, lightly toasted
4 leaves butter lettuce
4 thick slices heirloom tomatoes

For the sauce: Combine all ingredients and season with black pepper. Refrigerate until ready to serve.

For the fish: Place a cooling rack over paper towels. Lightly season flounder with salt on both sides. Mix together flour, cornmeal, 2 teaspoons salt, and seafood seasoning in baking dish. Dip fish into flour mixture and press to coat.

In a large skillet, heat oil over medium-high. Add fish to hot skillet and cook in batches, depending on size of pan. Do not crowd skillet. Cook 3 to 5 minutes per side, or until fish is golden brown and flakes easily with a fork, turning once. Remove fish from skillet and place on cooling rack.

Spread sauce on both sides of bun and assemble sandwich.

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This story was published on May 14, 2019

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.