Ingredients:
2 lb
flounder filets
1 c
cornmeal
1/2 tsp
salt
1/2 tsp
paprika
1/2
ground black pepper
Directions:
1.SKIN FILLETS AND CUT THEM INTO SERVING SIZE PORTIONS. COMBINE CORNMEAL WITH SEASONINGS. ROLL FISH IN CORNMEAL MIXTURE.
2.PLACE FLOUNDER IN A CAST IRON SKILLET THAT HAS BEEN PREHEATED WITH ABOUT 1/8 INCH OF OIL. BROWN ON ONE SIDE 2 TO 3 MINUTES. CAREFULLYTURN AND COOK ON THE OTHER SIDE AN ADDITIONAL 3 MINUTES, UNTIL FISH FLAKES EASILY WITH A FORK. SERVE WITH TARTER SAUCE AND COLESLAW.
3.MARINATE THE FISH IN BUTTERMILK FOR ONE HOUR PRIOR TO FRYING FOR A MOIST, AUTHENTIC TASTE.
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