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    DEEP FRIED FLOUNDER


    Source of Recipe


    Aunt Saunny

    BEER BATTER: Into large bowl, sift together 2 cups all purpose flour, 2 tbs. sugar,1 tbs. baking powder, 1 tbs. salt, and 1/2 tsp white pepper. Add 16 oz light beer and stir until smooth. Let batter stand 30 min.

    FLOUNDER: In large pot, heat 8 cups vegetable oil. Line baking sheet with paper towels. Spread 1/2 cup all purpose flour on sheet of waxed paper. Season 6 flounder fillets on both sides with 1/4 tsp salt and 1/8 tsp black pepper. Dredge 1 fillet in flour, shaking off excess, dip in batter to completely cover, let excess drip off. Slide fillet into hot oil, cook 2 min. per side until nicely golden. With slotted spatula, transfer fillet to paper towel lined baking sheet. Keep warm. Repeat with remaining fillets. Cook 1/2 cup fresh parsley leaves, washed and dried completely, in hot oil until crisp, 1 min. Remove to paper towels. Serve fish with bottled tartar sauce, and coleslaw if desired. Garnish with fried parsley and lemon wedge. Makes 6 servings



 

 

 

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