Roxy
New member
Country Fried Flounder:
2 lb.s Fresh Flounder Fillets
1 cup cornmeal
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. ground black pepper
Skin fillets and cut them into serving size portions.
Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
Marinate the fish in buttermilk for one hour prior to frying for a moist, authentic taste.
Place flounder in an iron skillet that has been preheated with about 1/8 inch of oil.
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.
Serve with tartar sauce, french fries and coleslaw.
2 lb.s Fresh Flounder Fillets
1 cup cornmeal
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. ground black pepper
Skin fillets and cut them into serving size portions.
Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
Marinate the fish in buttermilk for one hour prior to frying for a moist, authentic taste.
Place flounder in an iron skillet that has been preheated with about 1/8 inch of oil.
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.
Serve with tartar sauce, french fries and coleslaw.
Last edited by a moderator: