Thursday, May 12, 2005

Cornmeal-Crusted Flounder

Cornmeal-Crusted Flounder (Adapted from CL)

3 slices bacon
1/3 cup yellow cornmeal
2 teaspoons Cajun seasoning
1/4 teaspoon salt
4 6-ounce flounder fillets

In a large skillet, cook bacon over medium heat until crisp. Transfer bacon to a paper-towel lined plate and reserve for another use. Remove all but 2 to 3 teaspoons of the drippings in the pan.

In a shallow dish, whisk together cornmeal, seasoning and salt. Dredge fillets in cornmeal mixture, shaking off any excess.

Place skillet with drippings over medium-high heat. Add fillets - cook about 3 to 4 minutes per side or until it feels firm and begins to flake when tested with a fork.

Makes 4 servings.

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