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Fried Filets of Flounder, Remoulade Sauce

Make an incision on both sides of a fresh three-pound flounder; carefully lift up the filets, skin well and cut into three equal slanting pieces. Season with a teaspoon salt and half teaspoon white pepper; roll well in the seasoning, lightly turn in flour, then in beaten egg and finally in bread crumbs. Place in a frying basket and fry in boiling fat for five minutes. Lift up and thoroughly drain on a cloth. Dredge half teaspoon salt over, dress on a hot dish with a folded napkin, decorate with parsley greens and six sections of lemon and serve with a remoulade sauce in a saucebowl separately.