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PREPARATION:Place flounder fillets in a shallow baking dish; pour in enough milk to
cover; set aside. In a mixing bowl, combine pancake mix and
cornmeal; stir to blend. In a heavy skillet, heat about
2 inches of oil to 365 degrees; a 1-inch bread cube should turn golden
brown in 1 minute. Drain fish and dredge each fillet in cornmeal
mixture, coating well on both sides. Shake off excess. Add fillets to
hot oil and deep-fry, turning once, until golden brown and crisp on both
sides (about 4 minutes). Fry a few at a time to keep oil temperature up.
Drain on paper towels. Serve hot, garnished with lemon wedges and
parsley sprigs, if desired. Makes 4 to 6 servings.
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