Flounder Fillets In Cornmeal Mustard Crust
From kitchen life" by art smith."
Steps
Season the fillets with salt and pepper.
Place the mustard in a shallow dish.
Mix the flour and cornmeal in another shallow dish.
Line a baking sheet with waxed paper.
Drag each fillet in the mustard to coat it thinly on both sides and then dip into the flour mixture , turning to coat.
Place on the waxed paper and let stand a few minutes to set the coating.
Pour enough oil into a large skillet to come 1 / 8 inch up the sides of the pan.
Heat over medium-high heat until very hot but not smoking.
Add the fish fillets and cook until the undersides are crisp and golden brown , abouit 2 minutes.
Turn and cook until the other sides are crisp , about 2 more minutes.
Transfer to paper towels and drain very briefly.
Serve immediately.
Ingredients
flounder fillets, salt, fresh ground black pepper, dijon mustard, all-purpose flour, yellow cornmeal, vegetable oil