Crispy Whole Flounder Recipe
Bones, tail & all! / apricot marmalade / Carolina grits / collards
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Ingredients
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Crispy Whole Flounder Ingredients
Method
Crispy Whole Flounder Directions
- 1
Prepare the Flounder
Rinse the whole flounder under cold water and pat dry with paper towels. Season the fish inside and out with salt and black pepper.
- 2
Dredge the Fish
Coat the flounder in all-purpose flour, making sure to shake off any excess flour.
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot.
- 4
Fry the Flounder
Carefully place the flounder in the hot oil. Fry for about 5-7 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
- 5
Prepare the Apricot Glaze
In a small saucepan, combine the apricot marmalade and water. Heat over medium heat until the marmalade is melted and the mixture is smooth. Set aside.
- 6
Cook the Grits
In a pot, bring 4 cups of water to a boil. Stir in the Carolina grits and cook according to package instructions, usually about 20-25 minutes. Stir in 1 tablespoon of butter and season with salt to taste.
- 7
Sauté the Collards
In a skillet, melt the remaining tablespoon of butter over medium heat. Add the chopped collard greens and sauté until wilted and tender, about 5-7 minutes. Season with salt and pepper to taste.
- 8
Serve
Plate the crispy flounder with a generous serving of grits and collards. Drizzle the apricot glaze over the fish and serve immediately.
