2 cups cormeal
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chipotle chili powder
2 teaspoons finely chopped cilantro
2 eggs
1 tablespoon milk or water
8 flounder fillets, about 1-1/2 pounds
3 to 4 tablespoons unsalted butter
Summer Watermelon & Tomato Salsa
Combine cormeal, salt, garlic powder, chipotle chili powder, and cilantro in a wide shallow bowl. Lightly beat eggs with milk in another shallow bowl. Season fish with salt, if desired.
Dip fish, one piece at a time, in egg mixture, then coat with cormeal mixture.
Melt 2 tablespoons butter in large nonstick skillet of medium heat. Cook fish, a few pieces at a time, 6 to 8 minutes, turning once, until golden brown and fish flakes easily with a fork. Add additional butter to skillet as needed.
Serve fish fillets with Summer Watermelon & Tomato Salso.
