DIRECTIONS
Wash and scale flounder.
Remove head and guts.
Score each side of fish in 1 inch diamond shape pattern.
Pat fillets dry with paper towels.
Heat 3 inches of oil in a deep cast iron skillet to 335 degrees.
In a container large enough to accommodate the flounder, combine flour, salt and pepper.
Dredge fillets in flour mixture.
Fry until golden, 8 to 12 minutes. Drain.
Spread glaze over flounder. Serve immediately.

Garlic-Apricot Glaze:
1/4 cup apricot jam
2 TBSP. rice wine vinegar
1 TBSP. chopped garlic
1 TBSP. soy sauce

In a small saucepan, combine jam, vinegar and garlic.
Cook over medium heat until reduced by one third.
Add soy sauce.
Simmer until thickened, 5 to 10 minutes.
Serves 2.