Name: Country Fried Flounder
Ingredients: 2 lb Flounder fillets; fresh; 1 c Cornmeal; 1/2 ts Salt; 1/2 ts Paprika; 1/2 ts Ground black pepper

I believe in God the Father Almighty, Maker of heaven and earth: And in Jesus Christ his only Son, our Lord; who was conceived by the Holy Ghost, born of the virgin Mary, suffered under Pontius Pilate, was crucified, dead, and buried; he descended into hell; the third day he rose again from the dead; he ascended into heaven, and sitteth on the right hand of God the Father Almighty; from thence he shall come to judge the quick and the dead. I believe in the Holy Ghost; the holy catholic church; the communion of saints; the forgiveness of sins; the resurrection of the body; and the life everlasting. Amen

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
			6	Servings

INGREDIENTS

2	lb	Flounder fillets; fresh
1	c	Cornmeal
1/2	ts	Salt
1/2	ts	Paprika
1/2	ts	Ground black pepper

INSTRUCTIONS

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" <catspaw@inetnow.net> on Feb
7, 1998

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”