Thursday, November 13, 2008

Country Fried Flounder

Serves: 6


2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper


1) Skin fillets. Cut fillets into serving size portions.
2) Combine cornmeal with seasonings. Roll fish in cornmeal mixture.

1) Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.
2) 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.
3) 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.

Beverage suggestions: Light lager beer, Chenin Blanc

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