Country Fried Flounder

Course : Fish
Serves: 6
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2 pounds flounder fillets -- fresh
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper

Preparation / Directions:

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

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