another fresh seafood idea
When frying we generally use canola oil because it has the lowest level of saturated fat of any vegetable oil. It also contains a relatively high level of monounsaturated fatty acids. Safflower oil ranks second to canola in low levels of saturated fat.
- 1 pound flounder fillets, cut into 2-inch pieces
- 1 egg, beaten
- 1 tablespoon milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup cornmeal
- oil for frying
In small bowl, combine egg, milk, salt and pepper. Place cornmeal in shallow dish. Dip fish in egg mixture, then roll in cornmeal. Fry in deep fat at 375 F until golden brown, about 8 to 10 minutes. Drain on paper towels. Serves 3 to 4. (Smaller, thinner pieces near the tail will require about 2 minutes less cooking time.)
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
Contributed by Joyce Taylor
