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Catch ‘em & Cook ‘em: Whole Fried Flounder

December 7, 2016
By Capt. Dick May , Pine Island Eagle


1 (1 to 1 1/2 LB) flounder

Vegetable oil for frying

2 C flour

1 tsp kosher salt

1 tsp fresh ground black pepper

1 recipe garlic-apricot glaze (recipe follows)

How to:

1. Wash and scale f/lounder

2. Remove head and gut

3. Score each side of the fish with a sharp knife in 1-inch diamond shapes

4. Heat 3 inches of oil in a deep cast iron skillet to 335 degrees.

5. In a large bowl, combine flour, salt and pepper, and dredge the flounder in the flour mixture.

6. Deep fry flounder until golden 8 to 12 minutes

7. Drain and spread the glaze over the flounder and serve immediately.

Serves 2

Garlic-Apricot Glaze


1/4 C apricot jam

2 Tbsp rice wine vinegar

1 Tbsp chopped garlic

1 Tbsp soy sauce

How to:

1. In a small saucepan, combine jam, vinegar and garlic

2. Cook over medium heat until reduced by one-third

3. Add the soy sauce and simmer until thickened 5 to 10 minutes

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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