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Last updated: March 26. 2007 5:09PM
Deluxe’s Buttermilk Battered Crispy Flounder Fingers
1½ pounds of N.C. summer flounder filets
2 cups of seafood breader
1½ cups of buttermilk
Grits:
½ cup Stone ground grits
1½ cups of 75/25 water-cream mix
½ cup N.C. Hoop Cheddar
½ tablespoon unsalted butter
Remoulade:
¼ cup mayo
½ teaspoon of fresh dill
½ tablespoon capers
Few turns of fresh ground pepper
½ tablespoon fresh chives
½ teaspoon cane sugar
1. To start the grits, add liquid in medium saucepan, bring to a boil and whisk in grits. Turn to a low heat. Simmer for 10 minutes. Finish with butter and cheese.
2. Mix ingredients for Remoulade.
3. To assemble: Heat 2 cups of shortening in frying pan to 350 degrees.
4. Dredge flounder in buttermilk, then in seafood breader and fry for 2 minutes each side.
Recipe serves 2
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