Steps: |
| -In a shallow bowl, beat the buttermilk and eggs together. |
| -In another shallow bowl, mix the cornmeal with salt and pepper. |
| -In a deep saute pan, heat the vegetable oil over medium heat. |
| -Dip each flounder fillet into the buttermilk mixture,and let the excess drip off; dip into the cornmeal mixture and shake off the excess. |
| -Fry over medium heat until golden brown, 4 minutes on each side. |
| -Drain on paper towels. |
Pairs With: |
| Oven-Roasted Asparagus with Dijon Lemon Sauce |
Substitute the flounder for Dover or lemon sole. |
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