Country-Fried Flounder with Ginger-Dill Sauce
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INGREDIENTS 2 pounds flounder fillets, fresh 1 cup cornmeal 1/2 teapoon salt 1/2 teaspoon paprika 1/2 teaspoon freshly ground black pepper Skin fillets. Cut fillets into serving size portions. Combine cornmeal with seasonings. Roll fish in cormeal mixture. Place flounder in an iron skillet which has been preheated with about 1/8-inch oil. Brown on 1 side, about 2 to 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork. Serve topped with Ginger-Dill Sauce GINGER-DILL SAUCE 1/3 cup mayonnaise 2 tablespoons dairy sour cream 1/2 teaspoon minced onion, or you can use dried 1/4 teaspoon minced fresh ginger, or you can use ground 1 teaspoon snipped fresh dill weed, or 1/4 teaspoon dried dill weed Dash of salt 1/4 cup cooked and peeled small shrimp In a small bowl stir together mayonnaise, sour cream, minced onion, ginger, dill weed and salt. Stir in shrimp; set aside until ready to serve. Makes 6 servings