This is a great recipe. I double dipped the fish so it got a great, thick crust; reminiscent of fried fish. The corn meal adds a crunch and is much healthier to the alternative of deep frying for a crispy crunch. Very simple, very fast and very yummy.
1/2 cup of corn meal
2 teaspoon Cajun seasoning
1/4 cup of eggbeaters (or 1 egg plus 2 tablespoons of milk whisked together)
2 flounder fillets (I found some in the freezer and thawed them out)
1 tablespoon olive oil for cooking
Directions:
Put a skillet on the stove, setting heat to medium-high. In a shallow bowl add cornmeal, Cajun spice, salt and pepper. Stir to combine. In another shallow bowl add eggs, salt and pepper. Stir to combine. Place one fillet at a time into the cornmeal, flipping to coat both sides, then into the egg, flipping to coat both sides and then back into the cornmeal, flipping to coat both sides. Add olive oil to the skillet and coat the surface. Add fish to the skillet. Allow to cook for 4-5 minutes on each side; only flipping once to allow a brown crust to form.
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