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Sautéed Flounder with Old Mill of Guilford Grits, Sweet Red Peppers, Mushrooms, and Onions

September 19, 2012 |

Sautéed Flounder with Old Mill Grits | Flavor, NC

Recipe courtesy of Chef James Clarkson, Clawson’s 1905
as seen on episode “Walking Fish CSF“, season 2

For each serving you need:

  • 6 oz. flounder filet
  • 2 oz. red pepper
  • 2 oz. onion, diced
  • 1 oz. applewood smoked bacon, chopped and cooked
  • 2 oz. mushrooms sliced
  • 3 dashes of Tabasco or Texas Pete sauce
  • 1 t. garlic, chopped
  • dash of lemon juice
  • 1 t. bacon drippings
  • 4 oz. grits


Prepare grits following package directions.

Cook bacon and save the pan drippings. Preheat a skillet until hot. While skillet heats, dredge flounder in your favorite seafood breader. When the pan is hot, add most of the reserved bacon dripping and then the fish. In a separate skillet, heat remaining bacon dripping and add the onion, chopped red pepper and sliced mushrooms. Lightly sauté the mixture then add in chopped garlic, lemon juice and hot sauce to taste. Toss in chopped, cooked bacon. Serve flounder over grits, topped with vegetable mixture.

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Category: Recipes

Comments (4)

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  1. Seafood Sightings: October 4, 2012 | Mariner's Menu | October 4, 2012
  1. JN says:

    how long to cook the flounder?

  2. David says:

    I’m a big fan of shrimp and grits. This appears to be a very interesting spin on that theme. Flounder being rather thin will cook quickly maybe 3 minutes per side.

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