Presented by Chef Kendric

Southern Fried Scored Flounder

Ingredients

• 2 whole flounders, cleaned and scaled

• 1 cup buttermilk

• 1 cup cornmeal

• 1 cup all-purpose flour

• 2 teaspoons paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• Oil for frying (vegetable or canola)

• Lemon wedges for serving

Instructions

1. Prepare the Flounder:

• Score the flounder by making diagonal cuts on both sides of the fish.

• Soak the fish in buttermilk for at least 30 minutes.

2. Dredge and Fry:

• In a shallow bowl, mix the cornmeal, flour, paprika, garlic powder, onion powder, salt, and pepper.

• Remove the fish from the buttermilk, letting the excess drip off, and dredge in the cornmeal mixture until well coated.

• Heat oil in a large skillet over medium-high heat. Fry the fish for about 5-7 minutes per side or until golden brown and cooked through.

• Drain on paper towels and keep warm.

Collard Greens

Ingredients

• 1 large bunch of collard greens, cleaned and chopped

• 2 tablespoons olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 smoked turkey leg or ham hock

• 4 cups chicken broth

• Salt and pepper to taste

Instructions

1. Cook the Collard Greens:

• In a large pot, heat olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.

• Add the smoked turkey leg or ham hock, collard greens, and chicken broth.

• Bring to a boil, then reduce the heat and simmer for about 45 minutes to 1 hour, or until the greens are tender. Season with salt and pepper to taste.

Charleston Red Rice

Ingredients

• 2 cups long-grain rice

• 1/4 cup vegetable oil

• 1 large onion, chopped

• 1 red bell pepper, chopped

• 1 can (14 oz) diced tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon thyme

• 1 teaspoon smoked paprika

• 1 bay leaf

• 4 cups chicken broth

• Salt and pepper to taste

• 1/2 cup bacon, diced

• 1/2 cup smoked sausage, sliced

Instructions

1. Prepare the Charleston Red Rice:

• Rinse the rice under cold water until the water runs clear. Set aside.

• Heat vegetable oil in a large pot over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

• Add the onion and red bell pepper to the pot and sauté until translucent.

• Stir in the diced tomatoes, tomato paste, thyme, smoked paprika, and bay leaf. Cook for about 10 minutes, stirring occasionally.

• Add the rinsed rice and mix well. Pour in the chicken broth and bring to a boil.

• Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

• Add the cooked bacon and sliced smoked sausage. Mix well and season with salt and pepper to taste.

Serve