Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        flounder fillets -- fresh
   1      cup           cornmeal
     1/2  teaspoon      salt
     1/2  teaspoon      paprika
     1/2  teaspoon      ground black pepper

Preparation:

PREPARATION: 1) Skin fillets. Cut fillets into serving size portions 2) Combine cornmeal with seasonings. Roll fish in cornmeal mixture. PAN FRY: 1) Place flounder in an iron skillet which 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. Suggested Wine: Light lager beer, Chenin Blanc