Arrange flounder fillets in a shallow baking dish. Pour on vinegar and let fish marinate for 10 minutes.
Meanwhile, combine the flour, cornmeal, salt and pepper; use mixture to coat fillets evenly on both sides.
In hot butter in a large skillet, sauté the fillets until golden brown, approximately 4 minutes on each side. In the meantime make the cucumber sauce by combining all sauce ingredients; sour cream, salt, paprika, lemon juice cucumber liquid hot sauce, Worcestershire sauce and a dash of pepper.
Serve flounder with sauce.
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