05-05-2005, 03:47 AM
Serves: 6
2 pounds fresh flounder fillets
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Skin fillets. Cut fillets into serving size portions.
Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
Pan fry: Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil. Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
Serve with tartar sauce and coleslaw.
Chef's Tip: Marinate the fish in buttermilk for one hour prior to frying for a moist authentic taste.
2 pounds fresh flounder fillets
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Skin fillets. Cut fillets into serving size portions.
Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
Pan fry: Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil. Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
Serve with tartar sauce and coleslaw.
Chef's Tip: Marinate the fish in buttermilk for one hour prior to frying for a moist authentic taste.