Ingredients
- 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
- 2 bunches collard greens, cleaned and chopped
- 1 small onion, chopped (for greens)
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil (for greens)
- 2 cups chicken or vegetable broth
- 1 cup long-grain white rice
- 1 cup tomato sauce
- 2 cups chicken broth (for rice)
- 1 small onion, chopped (for rice)
- 1/2 green bell pepper, chopped
- 2 tablespoons vegetable oil (for rice)
Instructions
- Rinse the flounder and pat dry. Score both sides with shallow diagonal cuts and season with salt and pepper.
- Soak the flounder in buttermilk for 20 minutes.
- In a shallow dish, mix cornmeal, flour, paprika, garlic powder, onion powder, salt, and pepper.
- Remove the fish from the buttermilk, let excess drip off, and coat in the seasoned flour mixture.
- Heat oil in a skillet over medium-high heat. Fry the flounder for 4–5 minutes per side, until golden brown and crispy. Drain on a wire rack or paper towels.
- For the collard greens: Heat oil in a pot over medium heat. Sauté onion and garlic until fragrant. Add collard greens, pour in broth, season with salt and pepper, cover, and simmer for 35–45 minutes until tender.
- For the red rice: Heat oil in a saucepan, sauté onion and bell pepper until soft. Stir in rice, tomato sauce, chicken broth, salt, and pepper. Bring to a boil, reduce heat, cover, and cook for about 20 minutes until rice is tender and liquid is absorbed.
- Serve the flounder hot with collard greens and Charleston red rice.
Notes
- Use peanut or vegetable oil for frying due to their high smoke points.
- Fillets can be used instead of whole fish, but whole scored flounder has more flavor.
- Add a splash of apple cider vinegar to collards at the end for brightness.
- Stir shrimp into the red rice for a seafood twist.
- Reheat flounder in the oven or air fryer to retain crispiness.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Frying & Simmering
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 5g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 90mg
