Schoolkid's Flounder with Fish-Camp Buerre Blanc

Recipe from

Coastal Living


4 (6-ounce) flounder fillets, unskinned
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper
1 cup white cornmeal
Peanut oil
Lemon wedges
Hot sauce


Prepare Fish-Camp Buerre Blanc. Keep warm. (Do not place over direct heat.)

Rinse flounder, and pat dry. Cut a shallow "x" in the skin of each fillet. (This helps fillets stay flat as they cook.)

Combine salt and peppers in a small bowl, stirring well; sprinkle atop fillets. Dredge fillets in cornmeal.

Pour oil to depth of 1/4 inch in a large skillet; heat to 375°. Gently shake excess cornmeal from fillets. Fry fillets, skin side up, 2 at a time, 2 minutes or until golden brown. Carefully turn fillets, and cook 1 minute or until fish flakes with a fork. Drain on paper towels. Serve with Fish-Camp Buerre Blanc, lemon wedges, and hot sauce.

March 2002
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