Lunch At The Hawthornes'.

Mr. Hawthorne and I decided to clean to clean a few items out of the freezer today. We're having soft shells and flounder. I'm preparing the extras, while he does the seafood. First, a twist on an old favorite - coleslaw.

I sliced some cabbage, grated the carrot, chopped the onion, minced the celery, then cut the end off the red onion, only to find nasty rotteness inside. So I subbed a shallot instead.

I mixed all ingredients together, then thought I'd add some raisins to give a bit of sweetness to balance the tartness of the apples. Trust me. This was a good idea.

Next a little sugar goes in.

And some cider vinegar.

Add in a bit of mayo.

Mix all together for a very refreshing cole slaw.

Here's our recipe for tartar sauce: 1 cup mayo 2 TB each dill pickles and sweet relish 1 TB lemon juice

Mix well and add a bit of salt and pepper.

Besides the tartar sauce, we wanted a remoulade sauce to go along with the seafood. Ingredients: 1 cup mayo 1 heaping teaspoon coarse ground mustard 1 stalk celery, diced minced onion (about 1/8 cup) 1 garlic clove, minced 2 tsp capers 1/2 tsp cayenne 1/4 tsp cumin salt and pepper and 1 TB cider vinegar which I forgot to put in the above picture

I added all ingredients in my Magic Bullet and processed for a few seconds.

In the meantime, the flounder fillets and soft shells were thawing out in a container of water.

And here's Mr. Hawthorne's prep area: First, the fish is dredged through flour seasoned with Old Bay. Then it goes through beaten egg, and finally in a mixture of cornmeal, flour, and Cajun seasoning. Fry until nicely browned, about 2 minutes.

And here's lunch. Soft shells and flounder top left, remoulade sauce top right, then tartar sauce, and coleslaw.

You know I have to have my lemon.

Another delicious meal.