Fresh whole Flounder (1 per person)
Plain flour
Salt and freshly ground pepper
1 egg
Cream or milk
Oil for frying
Fried parsley
Lemon wedges


1. Scrape fish but do not skin, wash and wipe dry
2. leave in tea towel until ready to cook
3. Lightly dredge fish with flour seasoned with salt and pepper
4. Beat egg with a little cream/milk dip fish in or brush mixture over
5. Heat oil to hot fry fish until light brown about 10 minutes turn once
6. Remove and drain on kitchen paper
7. Serve with fried parsley and lemon wedges
8. A small jug of hot melted butter is a nice accompaniment



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