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How to make it

  • Preparation:
  • 1. Skin fillets and cut them into serving size portions.
  • 2. Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
  • Pan Fry:
  • 1. Place flounder in an iron skillet that 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.
  • Chef's Tip:
  • Marinate the fish in buttermilk for one hour prior to frying for a moist, authentic taste.

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