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.