Flounder fillets for this Crispy Flounder recipe are mild and delicious, but sometimes fairly costly depending on where you live. You can save money and still serve a memorable fish dinner by substituting catfish fillets instead.
2 lb flounder fillets
1 cup white wine vinegar
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 tsp salt
1/8 tsp pepper
4 Tbsp butter
3/4 cup sour cream
2 Tbsp white vinegar
1/4 tsp salt and 1/8 tsp pepper
1 large cucumber, peeled, seeded
1 Tbsp slivered almonds
2 tsp chopped chives
Combine fish and vinegar in a shallow baking dish. Let stand for 10 minutes. Meanwhile, combine cornmeal, flour, salt and pepper on a plate or waxed paper.
Melt butter in a large skillet over medium heat. Coat fish on both sides with cornmeal mixture on a plate.
Add fish to skillet. Cook, turning once, until golden brown, about 5 minutes on each side.
For sauce, combine ingredients in a blender. Process at low speed until well blended, about 1 minute. Serve sauce with fish.
Crispy Flounder tip: If the cucumber seems too juicy, salt it and let it drain for 30 minutes. Rinse the salt off before proceeding.