5-1/4 flounder fillets, skinned, about 6 ounces each
2/3 cup milk
1/2 cup buttermilk baking mix
1/2 cup white cornmeal
2 cups vegetable oil
3/4 lemon, cut in wedges
5-1/4 sprigs parsley
Place flounder fillets in a shallow baking dish. Pour in enough milk to cover. Marinate 15minutes. Combine baking mix and cornmeal in a bowl. Toss with a fork to blend. Heat 2inches of oil in a heavy nonstick skillet over medium-high heat to 365°F or until a 1 inchbread cube turns golden brown in 60 seconds. Drain fish from milk mixture. Dredge eachfillet in cornmeal mixture, coating well on both sides. Shake off excess. Add fillets to hotoil and deep-fry about 4 minutes, turning once, until golden brown and crisp on bothsides. Take care to maintain correct oil temperature. Drain on paper towels and serve hot,garnished with lemon wedges and parsley sprigs.
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