When my family first started vacationing oceanside in South Carolina, it was still nearly impossible to buy fresh ocean fish in the rural Midwest! Yes! That many years ago! The first time I tasted flounder was in a restaurant in Charleston, SC and I fell in love. The next day, I dashed to the seafood market to buy flounder fillets so I could replicate the recipe in the tiny kitchen of our hotel suite! I've been making this recipe for years and I never grow tired of the simple flavors.
For each flounder fillet, use 1 strip of bacon. Chop the bacon and gently fry it with an equal portion of chopped onion. When the bacon is done, transfer it to a plate. In the remaining bacon grease, pan fry the fish ... after you've dredged it in either corn meal or corn flour. I usually serve a wilted salad with this fish, so while the fillets are frying, clean the greens and drain them. When the fish is done, transfer it to a warm platter and put the bacon and onions back in the skillet. If no bacon grease remains in the skillet, add a Tablespoon of canola oil. Add a teaspoon of sugar, a grind of pepper and the juice of a lemon (1/4 cup). Let this simmer for a minute or two, then pour it over the fish. Quickly throw the greens into the same skillet and let them wilt. There will be enough sauce remaining in the skillet to coat the greens. This is a simple recipe and takes about 30 minutes to prepare. I've served it at dinner parties and received high praise!
Every time I use these plates in a post, somebody asks what they are! They are Pfaltzgraff, Sedona pattern ... and they are called picnic plates. I'm not sure they still make them, but we love ours!
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