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September 26, 2008, Newsletter Issue #83: Country Fried Flounder
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Tip of the Week
Sometimes you crave some good old-fashioned fried fish. You can easily do this while cooking fresh seafood. For those so inclined, fried flounder (or fried fish in general) can be a comforting food. It is very popular in the southern U.S. States. Plus, it is not difficult to make in your own kitchen. This fried flounder recipe is a favorite at Red Lobster. Try it, you may fall in love with it – like thousands of other diners have.
The richness of buttermilk batter coating your flounder makes every bite incredibly moist and extremely satisfying. For an even moister, authentic taste - marinate the fish in buttermilk for one hour prior to frying.
Country Fried Flounder.... serves 6
2 pounds flounder fillets, fresh
1 cup cornmeal
½ tsp. salt
½ tsp. paprika
½ tsp. ground black pepper
Preparation:
Skin fillets and cut them into serving size portions.
Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
Pan Fry:
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 fish over and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
Serve with tartar sauce, coleslaw, and fried red potatoes (or french fries!).
Country Fried Flounder goes well with a Chenin Blanc or light lager beer.
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