Isle of Matagorda Baked Flounder

This delightful creation comes from the kitchen of Brent Hart at Hurricane Junction in Port O’Connor. Flounder is regarded as a delicacy by most seafood aficionados, and this recipe really brings out the best.

Start with one whole fresh flounder of medium size, head and scales removed from both sides.

Sauce

1 can Rotel Tomatoes (original flavor)
1 Tbs sugar / 1 Tbs thyme / 1 Tbs rosemary / 1 Tbs sage – Equal parts to taste; can add more or less of what you prefer.
1/4 C chopped bell pepper
3 cloves chopped garlic
1 Tbs capers
1/2 cup melted butter
2 tsp Louisiana Hot Sauce
3 Tbs white wine vinegar

Combine ingredients and simmer while preparing the fish

Batter

Salt and vinegar potato chips crushed
Corn flour
Italian seasoning
Salt/pepper

Dredge fish in batter
Deep fry or bake until fish is done and outside is crunchy
Place fish on serving platter; sprinkle generously with freshly grated parmesan cheese.
Cover fish liberally with sauce mixture above.
Serve with slaw or on a bed of rice.

Dipping Sauce

1 cup ketchup
horseradish to taste
1 Tbsp Louisiana Hot Sauce
Splash of Worcester Sauce
1 tbsp Old Bay Seasoning
Paprika, salt and pepper to taste