Southern Fried Scored Flounder With Collard Greens And Charleston Red Rice

I love how this Southern fried scored flounder brings together everything I crave in a comforting coastal meal. The crispy, golden fish paired with tender collard greens and rich Charleston red rice feels like a plate straight from a Lowcountry kitchen. I always enjoy how the scoring lets the seasoning sink deep into the flounder while keeping the flesh moist and flaky.

Why You’ll Love This Recipe

I like this recipe because it delivers bold Southern flavor without being complicated. I enjoy how the flounder fries up light and crisp, not heavy or greasy. I also appreciate that the collard greens and red rice make it a complete, satisfying meal that feels special enough for guests but easy enough for a weekend dinner.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Southern Fried Scored Flounder
2 whole flounders, cleaned and scaled
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt to taste
Black pepper to taste
Oil for frying

Collard Greens
2 bunches collard greens, cleaned and chopped
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
2 cups chicken or vegetable broth
Salt to taste
Black pepper to taste

Charleston Red Rice
1 cup long-grain white rice
1 cup tomato sauce
2 cups chicken broth
1 small onion, chopped
1/2 green bell pepper, chopped
2 tablespoons vegetable oil
Salt to taste
Black pepper to taste

Directions

I start by rinsing the flounder and patting it dry. I score both sides of each fish with shallow diagonal cuts, then season them well with salt and pepper. I soak the flounder in buttermilk for about 20 minutes to keep it tender.

I mix the cornmeal, flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish. I remove the fish from the buttermilk, let the excess drip off, and coat it thoroughly in the seasoned mixture.

I heat oil in a large skillet over medium-high heat and fry the flounder until golden brown and crispy, about 4 to 5 minutes per side. I transfer the fish to a wire rack or paper towels to drain.

For the collard greens, I heat oil in a pot over medium heat. I add the onion and garlic and cook until fragrant. I stir in the collards, add the broth, season with salt and pepper, cover, and simmer until tender, about 35 to 45 minutes.

For the Charleston red rice, I heat oil in a saucepan and sauté the onion and bell pepper until soft. I stir in the rice, tomato sauce, broth, salt, and pepper. I bring it to a boil, reduce the heat, cover, and cook until the rice is tender and the liquid is absorbed, about 20 minutes.

I serve the crispy flounder alongside the collard greens and red rice while everything is hot.

Servings And Timing

I usually get 4 servings from this recipe.
Prep time: about 25 minutes
Cook time: about 60 minutes
Total time: about 1 hour and 25 minutes

Variations

I sometimes use a mix of panko and flour instead of cornmeal for an extra crunchy crust. I also like adding a pinch of cayenne to the breading when I want more heat. For the collards, I occasionally add a splash of apple cider vinegar at the end for brightness. I enjoy stirring cooked shrimp into the red rice for a seafood twist.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 3 days. I reheat the flounder in the oven or air fryer to keep it crispy. I warm the collards and red rice on the stovetop or in the microwave with a splash of broth to prevent drying out.

FAQs

Can I use flounder fillets instead of whole fish?

I can use fillets, but I prefer whole scored flounder because it stays juicier and has more flavor.

What oil works best for frying?

I like using peanut or vegetable oil because they handle high heat well and stay neutral in flavor.

Can I make the collard greens vegetarian?

I often use vegetable broth instead of chicken broth to keep them fully vegetarian.

Is Charleston red rice spicy?

I find it more savory than spicy, but I can add cayenne or hot sauce if I want heat.

Can I prepare any parts ahead of time?

I usually prep the greens and rice ingredients ahead, but I fry the flounder just before serving for the best texture.

Conclusion

I enjoy making this Southern fried scored flounder with collard greens and Charleston red rice when I want a meal that feels hearty, soulful, and full of tradition. The balance of crispy fish, tender greens, and rich rice always makes it a dish I’m proud to serve and excited to eat.

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