Kat's
Fried Flounder
8 4-6 oz flounder fillets, skinned
whole milk
1 cup pancake mix
1 cup white cornmeal
vegetable oil, for deep frying
lemon wedges
parsley sprigs
Place flounder fillets in a shallow baking dish; pour in enough milk to cover.
Set aside 15 minutes. In a large bowl, combine pancake mix and cornmeal, tossing
with a fork to blend. In a heavy skillet, heat about 2 inches of oil to 365
degrees F or until a 1-inch bread cube turns golden brown in 60 seconds. Drain
fish and dredge each fillet in cornmeal mixture, coating well on both sides.
Shake off excess. Add fillets to hot oil and deep-fry, turning once, until
golden brown and crisp on both sides (about 4 minutes); take care to maintain
correct oil temperature. Drain on paper towels and serve hot, garnished with
lemon wedges and parsley sprigs.
Makes 4 to 6 servings.
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