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Checkerboard Flounder

 Scored Checkerboard Flounder, A Classic Carolina Coast Dish.




3/4 lbs fresh flounder

1 cup of seafood breader

2 eggs beaten

1/2 cup cornmenal

Salt and pepper to taste

Oil for frying.


Using a filet knife slice meat into one inch squares over the tope of entire flounder.

Mix seafood breader and cornmeal together in a large pan or bowl.

Put beaten eggs into large pan or bowl.

Heat oil to 365 degrees in deep fryer or large high-side pan or skillet.

Season flounder on both sides with salt and pepper.

Dredge fish in egg wash fisrt.

Then dredge fish in breader/cornmeal mix.

Pat to make breading adhear.

Gently lower fish into heated oil.

Flip at least once while cooking at least 3-4 minutes or until crisp and browned.

Drain on a plate with paper towels.

Repeat frying process for each aditional fish.



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