Lightly season the fillets on both sides with 2 teaspoons Essence (recipe follows).

In a shallow bowl, combine the instant flour and remaining tablespoon of Essence. One at a time, dredge the fish in the flour to coat both sides, shaking to remove any excess.

Over medium-high heat, warm enough clarified butter to come 1/2-inch up the sides of a large, deep saute pan or skillet to 350 degrees F. Add the fish in batches and cook for 2 minutes on the first side. Carefully turn with a spatula and cook until golden and cooked through, 2 1/2 to 3 minutes.

Remove and drain on paper towels. Add additional clarified butter, as needed, for the remaining fish. Arrange 2 fillets on each of 4 dinner plates and serve with the Dilled Tartar Sauce (recipe follows).

Main Ingredients:
8 (4-ounce) flounder fillets
1 tablespoon Essence, plus 2 teaspoons, recipe follows
1 cup instant flour
1 1/2 to 2 cups clarified butter

Dilled Tartar Sauce:
3/4 cup mayonnaise
2 tablespoons sour cream
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne
Pinch sugar
2 tablespoons grated white onions
1 tablespoon chopped fresh dill
1 tablespoon pickle relish

In a medium bowl, combine the mayonnaise, sour cream, lemon juice, salt, cayenne, and sugar, and mix well. Fold in the onions, dill, and pickle relish. Refrigerate until ready to serve.
Yield: about 1 cup

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

Recipe Summary:
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings