Red Lobster Country Fried Flounder

Skin the fillets if necessary and cut into serving-size pieces.

In a shallow dish, combine the cornmeal, salt, paprika, and black pepper.

Heat the oil (1/8th-inch depth) in a heavy skillet over medium-high heat.

Dredge the fish pieces in the cornmeal mixture then place in the oil, in batches if needed. Cook for 2-3 minutes or until golden brown then carefully turn the fish over and cook for 2-3 more minutes or until the fish flakes easily with a fork.

Remove the fish from the pan and set on paper toweling to drain. Serve hot with tartar sauce and coleslaw, if desired.