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Ingredientes
Direcciones
- Skin fillets. Cut fillets into serving size portions. Combine cornmeal with seasonings. Roll fish in cornmeal mix.
- Place flounder in an iron skillet that has been preheated with about 1/8 inch of oil. Brown on one side 2 to 3 min. Carefully turn and cook on the other side an additional 3 min, till 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 : Chef's Tip - Marinate the fish in buttermilk for one hour prior to frying for a moist authentic taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 31 | 9% |
| Total Fat 3.45g | 4% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 477mg | 20% |
| Potassium 889mg | 25% |
| Total Carbs 31.78g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.69g | 0% |
| Protein 45.68g | 73% |
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