Jul 17 2026
Restaurants›‘Cille and ‘Scoe›What She Ordered Recipe

What She Ordered Recipe

Inspired by ‘Cille and ‘Scoe
Time45m
Serves4

Cornmeal-crusted flounder, lettuce, roasted garlic mayo, Texas Pete aioli, lemon gastrique, baguette, house-cut fries.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fish

Sauces

Sides

Method

Preparation

  1. 1

    Prepare the Gastrique

    In a saucepan, combine lemon juice and sugar over medium heat. Simmer until it thickens, about 5-7 minutes. Set aside to cool.

  2. 2

    Make the Roasted Garlic Mayo

    In a bowl, combine mayonnaise and roasted garlic. Mash the garlic into the mayo until well blended. Set aside.

  3. 3

    Prepare the Flounder

    In three separate bowls, set up a breading station: one with flour mixed with salt and pepper, one with beaten eggs, and one with cornmeal. Dip each flounder fillet first in flour, then in egg, and finally in cornmeal.

  4. 4

    Fry the Flounder

    Heat oil in a deep skillet over medium-high heat. Fry each breaded flounder fillet until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

  5. 5

    Cut the Potatoes for Fries

    Cut the potatoes into fries and fry in oil until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Assembly

  1. 6

    Assemble the Dish

    Slice the baguette and spread the roasted garlic mayo on one side. Layer with lettuce and the fried flounder. Drizzle with Texas Pete aioli and serve with lemon gastrique on the side. Add house-cut fries to the plate.

More from ‘Cille and ‘Scoe