Red Lobster Country-Fried Flounder

Red Lobster Country-Fried Flounder

Frying is a way of life in the country. The richness of buttermilk batter around your flounder makes every bite incredibly moist and extremely satisfying.

Serves 6


2 pounds flounder fillets, fresh
1 cup cornmeal
½ tsp. salt
½ tsp. paprika
½ tsp. ground black pepper


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 and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
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.