Source: redlobster.com

Serves: 6

2 pounds fresh flounder fillets
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper

Skin fillets. Cut fillets into serving size portions.

Combine cornmeal with seasonings. Roll fish in cornmeal mixture.

Pan fry: Place flounder in an iron skillet which 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.