Serves: 6
Ingredients:
2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Preparation:
1) Skin fillets. Cut fillets into serving size portions.
2) Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
PAN FRY:
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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