BASIC FRIED FLOUNDER - courtesy of Capt. Brett Taylor

Fluke fillets, Flour, Eggs, Italian bread crumbs or Panko, Seasonings (Cracked pepper, fine sea salt, OB=Old Bay)

1. Ultra quick rinse of fillets and pat dry. Freshwater will denature the fish - so be quick.

2. Season flour with fresh cracked pepper, salt, and OB seasoning.

3. Set up flour, egg wash, bread crumb stations. I like to put the flour in a zip-lock bag and coat all of the fillets. Then hit both sides of each fillet with an egg wash, followed by the bread crumbs. Place on plate and set aside.

4. In a large skillet, fill with olive oil (preferred) or vegetable oil and heat on medium to high. As it’s heating, douse your fingertips with water and flick on oil to see if crackles. Once crackles, ready for fluke.

5. Sauté the raw breaded fluke - cooking a few minutes on both sides until light-medium brown.

6. Serve with summer fresh vegetables - steamed corn, squash, baked beans, rice, or whatever you prefer.

7. Fresh aioli sauce or some other topping - can make the fluke pop - so many options, so experiment.

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