|2 pounds||Flounder fillets; fresh|
|½ 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 ⅛ 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" <catspaw@...> on Feb 7, 1998
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