On Sun, 26 Apr 2009 10:38:00 -0400, HK wrote:



I dip flounder in an eggwash, then coat it with Italian bread crumbs,
sprinkle on paprika and fry it in peanut oil. When I turn the fish, I
sprinkle in a few drops of hot sauce, just a couple of drops.

I'd substitute the hot sauce with black pepper.
Otherwise sounds like a plan.

When I was a kid, I use to go fishing about three times a week in the
summer in Long Island Sound with the landlord of the cottage we rented,
and later bought. He was a retired printer. We'd fish for flounder and
porgies. He was a remarkable fisherman, and we always came home with
tons of fish. He'd clean them all, and give at least a pound of filets
to about everyone in the little neighborhood. Anyway, he and his wife
preferred baked fish, and if I was around, she'd invite me in for lunch
or dinner. Sometimes she'd stuff the flounder with a little crabmeat
from crabs I'd catch with bits of chicken neck. She was a great cook, as
were many of the women of her generation.

I'm guessing there were plenty of bad cooks too, but luckily not in my
family. My wife is an excellent cook - professional.
Burp.

Life certainly was simpler - and a lot safer - in the good old days.

It's being a kid that's simple. An empty brain can be a blessing.
That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

--Vic