Deep-Fried Flounder with Pimento Cheese Grits

These pimento cheese grits will bring a little bit of Charleston into your home.

2 (5- to 8-ounce) flounder fillets

½ cup milk

Vegetable oil for deep-frying

½ cup self-rising cornmeal

¼ teaspoon cayenne pepper

¼ teaspoon salt

⅛ teaspoon black pepper

¼ teaspoon paprika

Place the flounder fillets in a gallon zip-top bag with the milk, cover, and refrigerate for 30 minutes. Preheat the deep fryer to 360 degrees. Mix the cornmeal, cayenne pepper, salt, black pepper, and paprika in another gallon zip-top bag. Add the fillets to the cornmeal mixture. Shake to coat. Drop the fish into the hot oil. Cook for 3 to 4 minutes or until golden brown. When the fish float they are done. Drain on paper towels. Serve with Pimento Cheese Grits.

Makes 2 servings.

Notes: This recipe can be doubled.

To fry on the stovetop, pour 1 inch of oil in a Dutch oven and heat to 360 degrees.