Recipe courtesy of Louisiana Kitchen & Culture

Ingredients:

1 cup mayonnaise
1 tablespoon minced green onion, white and light green parts only
1 tablespoon finely chopped dill pickles
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh dill
1 teaspoon chopped capers
vegetable oil, for frying

Method:

Combine mayonnaise, green onion, pickles, mint, dill, and capers; cover and refrigerate until ready to serve. Pour oil to a depth of 3 inches in a large, heavy pot over medium heat; heat to 375°F. Combine 1/4 cup flour and 1/2 cup cornstarch in a large shallow dish. Whisk remaining flour, cornstarch, baking powder, and salt in a large bowl. Stir in club soda until mixture is the consistency of pancake batter.

1-1/4 cups all purpose flour, divided 1/2 cup cornstarch, divided
1 teaspoon baking powder
1 teaspoon seasoned slat

1-1/2 to 2 cups club soda
4 (6-ounce) fresh flounder fillets 4 sandwich buns
lettuce leaves, for garnish

Dredge fish fillets in flour/cornstarch mixture, tapping
off excess. Working in batches of 2, dip fillets in batter, then carefully lower into oil. Fry 2 to 4 minutes per side, until golden. Transfer to a wire rack set over paper towels to drain; repeat with remaining fillets.

To serve, spread buns generously with tartar sauce, layer with lettuce, and top with fish fillets. Serve hot.