Cut the Flounder Fillet (1 pound) into at least 1 1/2 inch pieces.
Then combine the Egg (1) and flounder in a bowl.
In a ziplock bag combine the Cornmeal (1 1/2 cup) and Ground Black Pepper (1 teaspoon), Garlic Powder (1 teaspoon), Goya® Sazon con Culantro y Achiote (1 package), and Cayenne Pepper (1/2 teaspoon).
Remove fish from the egg allowing the excess egg to drip off, then dredge all of the fish in the cornmeal. Remove from the cornmeal shaking off all the excess cornmeal.
Heat the Canola Oil (as needed) in a deep pot or a deep frying and heat oil until it’s about 355 degree F (180 degrees C).
Fry the fish nuggets for 3 to 4 minutes or until the fish floats to the top of the oil. Remove from the oil and place on a pan lined with paper towels to allow the fish to drain.