Southern Comfort: Fried Flounder, Collard Greens & Red Rice

Photo byChef Kendrick

The recipe for Southern Fried Flounder with Collard Greens and Charleston Red Rice presents an enticing option for your upcoming dinner. The combination of crispy flounder, soulful collard greens, and flavorful red rice embodies the essence of Southern comfort food at its finest. The recipe seamlessly blends the delicate flakiness of the flounder with the robust flavors of the collard greens and the hearty texture of the Charleston red rice, creating a harmonious balance on the plate. Each component is meticulously seasoned and prepared to perfection, promising a memorable dining experience that will transport you to the heart of the South with every bite.

As you embark on preparing this delightful meal, you'll find yourself immersed in the rich culinary traditions of the South, where food is more than just sustenance—it's a celebration of culture and community. The aroma of sizzling flounder, simmering collard greens, and fragrant red rice will fill your kitchen, setting the stage for a delicious feast that is sure to be a hit with your guests. So gather your ingredients, roll up your sleeves, and get ready to embark on a culinary journey through the flavors of the South with this enticing recipe for Southern Fried Flounder with Collard Greens and Charleston Red Rice.

Southern Fried 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. To prepare the flounder, begin by carefully scoring both sides of the fish with diagonal cuts. Subsequently, immerse the flounder in buttermilk, ensuring it is covered entirely, and allow it to marinate for a minimum of 30 minutes.

2. Prepare the Dredge and Fry as follows:- Begin by combining cornmeal, flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl.- Take the fish out of the buttermilk, allowing any excess liquid to drip off, and coat it thoroughly in the cornmeal mixture.- Heat oil in a large skillet over medium-high heat, and fry the fish for approximately 5-7 minutes on each side until it reaches a golden brown color and is fully cooked.- Once done, place the fried fish on paper towels to drain, and keep it warm until serving.

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. Prepare the Collard Greens:In a sizable pot, warm olive oil on medium heat. Cook the onion until it turns translucent, then incorporate the garlic and continue cooking for an additional minute. Introduce the smoked turkey leg or ham hock, collard greens, and chicken broth. Allow the mixture to reach a boil, then lower the heat and let it simmer for approximately 45 minutes to 1 hour, or until the greens have softened. Season with salt and pepper according to your taste preferences.

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. To begin preparing the Charleston Red Rice, start by thoroughly rinsing the rice under cold water until the water runs clear. Set the washed rice aside for later use. Next, in a large pot placed over medium heat, heat vegetable oil until it shimmers. Add the bacon to the pot and cook it until it becomes crispy and the fat is rendered. Once done, remove the crispy bacon from the pot and set it aside, retaining the rendered fat for further cooking.

Incorporate the onion and red bell pepper into the pot and cook until they become translucent. Next, combine the diced tomatoes, tomato paste, thyme, smoked paprika, and bay leaf in the pot. Cook for approximately 10 minutes, occasionally stirring the mixture. Integrate the rinsed rice, ensuring it is evenly dispersed. Pour in the chicken broth and bring the contents 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.

Incorporate the cooked bacon and sliced smoked sausage before thoroughly mixing the ingredients. Season the mixture with a desired amount of salt and pepper to enhance the flavors.

Serve

Present the fried flounder alongside a portion of collard greens and Charleston red rice. Enhance the presentation with lemon wedges as a garnish before savoring the dish at your leisure.