Instructions: Skin fillets. Cut fillets into serving size portions. Combine cornmeal with seasonings. Roll fish in cornmeal mixture.

Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil. Brown on one side 2 to 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.

This recipe yields 4 to 6 servings.

Suggested Wine: Beverage suggestions: Light lager beer, Chenin Blanc.

NOTES : Chefs Tip - Marinate the fish in buttermilk for one hour prior to frying for a moist authentic taste.

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