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Catch ‘em & Cook ‘em: Whole Fried Flounder with Garlic-Apricot Glaze

May 17, 2017
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 flounder

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 the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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