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|Sat, 09-29-2012 - 2:48pm|
Today on John Besh's New Orleans, he cooked stuffed flounder. OH, it was to die for! My first restaurant was on the Gulf Coast and flounder was on our menu. But I have other fond memories...of going floundering.
On weekends, North Heights Restaurant & Lounge was THE place to be. I was open 24/7, near a regional medical center and the campus of University of Southern Mississippi. So the late night traffic was HEAVY! I had a nanny for my kids and I spent all night at the restaurant. After the crowd thinned out at 2-3 a.m., a few die-hards would come back into the kitchen and get the essentials...mop handles, duct tape, and steak knives. Then we headed for Biloxi beach to hunt flounder.
Here's how you do it. You tape the steak knife to the mop handle and fashion a spear. Take lanterns and wade out into knee-deep water to attract insects to the surface of the water. The insects attract minnows, who come to feed on them, and the minnows attract the flounder, who come to feed on the minnows. It's truly the food chain in action.
Invariably, my still-intoxicated party animals would mistake a foot for a flounder in the dark water, and we always would up taking someone to the ER. But they still could not wait to go floundering on Friday nights.
Flounder are ugly but tasty.
Here's Chef Besh's recipe with photos; I've never used fennel in mine but it was close.