Difference between revisions of "Country-fried Flounder"
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* ½ tsp ground [[black pepper]] | * ½ tsp ground [[black pepper]] | ||
| − | == | + | == Procedures == |
# Marinate the fish in [[buttermilk]] for one hour prior to frying for a moist, authentic taste. | # Marinate the fish in [[buttermilk]] for one hour prior to frying for a moist, authentic taste. | ||
# Skin fillets and cut them into serving size portions. | # Skin fillets and cut them into serving size portions. | ||
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# Serve with tartar sauce and coleslaw. | # Serve with tartar sauce and coleslaw. | ||
| − | + | ==References== | |
| − | [[Category: | + | <references/> |
| + | [[Category:Diabetic-Friendly Recipes]] | ||
[[Category:Buttermilk Recipes]] | [[Category:Buttermilk Recipes]] | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Flounder Recipes]] | [[Category:Flounder Recipes]] | ||
Latest revision as of 11:23, 15 July 2012
Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
Ingredients
- 2 pounds flounder fillets, fresh
- 1 cup cornmeal
- ½ tsp salt
- ½ tsp paprika
- ½ tsp ground black pepper
Procedures
- Marinate the fish in buttermilk for one hour prior to frying for a moist, authentic taste.
- Skin fillets and cut them into serving size portions.
- Combine cornmeal with seasonings.
- Roll fish in cornmeal mixture.
Pan fry
- Place flounder in an iron skillet that has been preheated with about ⅛ 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.
