Fried Flounder Sandwich

2 Lb. boneless, skinless Flounder fillets, thawed if frozen
1/4 cup olive oil
1/2 cup milk
2 cup yellow corn meal
2 tsp. sea salt
Several dashes ground black pepper
2 tsp. Old Bay seasoning
1/4-1/2 tsp. cayenne pepper (depending how spicy you like it)
6 Kaiser rolls

Condiments:
Red lettuce leaf
Tomato, sliced
Mayonnaise
Sweet pickle relish

Dredge fillets in cornmeal, then milk, and then back through the cornmeal again.

In a large skillet, heat oil over medium heat. Fry each fillet (in batches if needed), until golden brown and easily flakes with fork. Just a few minutes per side. Transfer to a cooling rack. This will keep the fish crispy until you are ready to use it.

Split kaiser rolls in half. Toast face up on a baking sheet under the broiler for 1-3 minutes. Watch carefully not to burn!

Spread mayonnaise on top half of bun, along with a thin amount of the relish. On the bottom half, layer lettuce, tomato, and fried fish.

Tip: If frying several batches of the fish, you'll need to add more oil to your pan each time. If you do too many batches, the existing olive oil will become to hot and begin to burn. You may want to wipe the pan clean before continuing, if that happens. I can normally get about 2-3 batches, using one pan, before I notice the oil burning.