September 26, 2008, Newsletter Issue #83: Country Fried Flounder

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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