- 5-1/4 flounder fillets, skinned, about 6 ounces each
- 2/3 cup milk
- 1/2 cup buttermilk baking mix
- 1/2 cup white cornmeal
- 2 cups vegetable oil
- 3/4 lemon, cut in wedges
- 5-1/4 sprigs parsley
Place flounder fillets in a shallow baking dish. Pour in enough milk to cover. Marinate 15 minutes. Combine baking mix and cornmeal in a bowl. Toss with a fork to blend. Heat 2 inches of oil in a heavy nonstick skillet over medium-high heat to 365°F or until a 1 inch bread cube turns golden brown in 60 seconds. Drain fish from milk mixture. Dredge each fillet in cornmeal mixture, coating well on both sides. Shake off excess. Add fillets to hot oil and deep-fry about 4 minutes, turning once, until golden brown and crisp on both sides. Take care to maintain correct oil temperature. Drain on paper towels and serve hot, garnished with lemon wedges and parsley sprigs.