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