Stuffed Flounder

Flounder are gigged, caught on light tackle, and retrieved from crab pots in the brackish waters surrounding the barrier islands that describe the coast of the Lowcountry. They are the one local fish that appears with regularity on local restaurant menus. I prefer the fish simply prepared à la meunière—dusted in flour, fried in butter until golden, and topped with lemon and the browned butter from the pan—but stuffed flounder is such a common dish in the Lowcountry that I would be re