Southern Fried Flounder and Scallops

PUT HALF THE FLOUR/CORN FLOUR IN ONE BOWL AND THE OTHER HALF INTO THE 2ND BOWL. POUR THE SODA POP (choose Fresca, Sprite, or 7-up). SEASON SEAFOOD THEN PLACE IN DRY INGRIDENT BOWL. COVER THE SEAFOOD WELL AND SHAKE OFF EXESS FLOUR/MEAL. THEN DIP IN WET BOWL DRAINING OFF EXCESS. PLACE IN DEEP FRYER OR MEDIUM SIZED POT WITH HOT OIL ABOUT 350 DEGREES. DON’T OVERFIL COOKING VESSEL! KEEP PIECES SEPARATE BY MOVING OR STIRRING THROUGH SEAFOOD. WHEN DESIRED DONENESS IS ACHIEVED REMOVE FROM HOT OIL AND PLACE ON PAPER TOWELS OR COOLING RACKS TO DRAIN