Scored Checkerboard Flounder, A Classic Carolina Coast Dish.
3/4 lbs fresh flounder
1 cup of seafood breader
2 eggs beaten
1/2 cup cornmenal
Salt and pepper to taste
Oil for frying.
Using a filet knife slice meat into one inch squares over the tope of entire flounder.
Mix seafood breader and cornmeal together in a large pan or bowl.
Put beaten eggs into large pan or bowl.
Heat oil to 365 degrees in deep fryer or large high-side pan or skillet.
Season flounder on both sides with salt and pepper.
Dredge fish in egg wash fisrt.
Then dredge fish in breader/cornmeal mix.
Pat to make breading adhear.
Gently lower fish into heated oil.
Flip at least once while cooking at least 3-4 minutes or until crisp and browned.
Drain on a plate with paper towels.
Repeat frying process for each aditional fish.