Name: Stuffed Flounder
Yield: Serves 4
Cuisine: United States
Ingredients: 1 celery rib, chopped (about ⅓ cup); 2 cups white bread torn into small pieces; 1 pound crabmeat; juice of 1 lemon; salt and freshly ground black pepper to taste; ⅓ cup chopped red or green bell pepper; 1 ¼-pound center slice boned country ham, about ¼-inch thick, finely diced; 1 tablespoon amontillado sherry; 1 tablespoon chopped parsley; 2 large eggs, lightly beaten; ¼ pound (1 stick) unsalted butter, melted; 4 ¾ - to 1 - pound flounder; 1 medium onion, chopped (about ¾ cup)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

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