| 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”