- 8 flounder fillets, skin removed
- whole milk
- 1 cup pancake mix or biscuit mix
- 1 cup cornmeal
- oil, for deep frying
- lemon wedges
- parsley sprigs, for garnish
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.