• Cooking Time: 6
• Servings: 6
• 2 pounds flounder fillets, fresh
• 1 1/4 cup cornmeal
• ½ tsp. salt
• ½ tsp. paprika
• 1 tsp. ground black pepper

1. Skin fillets and cut them into serving size portions.
2. Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
3. Pan Fry: Place flounder in an iron skillet that has been preheated with about 1/8 inch of oil.
4. 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.
5. Serve with tartar sauce and coleslaw.

Marinate the fish in buttermilk for one hour prior to frying for a moist, authentic taste.