Title: Country Fried Flounder
Categories: None
Yield: 6 Servings

2 lb Flounder fillets; fresh
1 c Cornmeal
1/2 ts Salt
1/2 ts Paprika
1/2 ts 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.

Suggested Wine: Light lager beer, Chenin Blanc

NOTES : Marinate the fish in buttermilk for one hour prior to frying for a
moist authentic taste.
Recipe by: Red Lobster

Posted to recipelu-digest by "Valerie Whittle" on Feb
7, 1998