1 flounder

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chopped parsley

2 tablespoons (1 oz.) butter substitute melted

Wash flounder and cut off fins. Lay it on a board with tail end nearest you and dark side uppermost. Make a cut across skin just above tail, slip a knife under it and raise skin slightly from flesh. Then with right thumb loosen skin all the way up right side, then loosen up other side in same way, this time using left thumb. Then hold tail of fish firmly down on board; take hold of loosened skin with a cloth, and pull it off quickly, drawing it towards head. The white skin may be removed in the same way, but this is frequently left on.

To Fillet Flounder. Cut down center of back and gently raise fillets, pressing knife close to bone. Two fillets are taken from each side. It will be found easier to raise first fillet from left-hand side of fish, working from head towards tail; then turn fish round, and raise second fillet, working from tail towards head. Turn fish right over, and do other side in the same manner.

Cut fillets into neat pieces, and put them into greased fireproof dish, sprinkle over seasonings and melted butter substitute, pour over batter, made as below, and bake in moderate oven forty minutes. Serve hot.