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Outerbanks Flounder Tacos


2 lbs. Fresh Flounder - Cut into 1-2" strips

Flounder Seasoning:

1 Tbs Kosher Salt

1/2 Tbs Black Pepper

1/2 Tbs Granulated Garlic

1 Tbs Paprika

3-4 cups Vegetable Oil (Enough to have 1-2" oil in the pan)

2-3 Cups Fine Ground Corn Meal

Cabbage Slaw (Curtido):

1/2 Head Red Cabbage, Shredded

1 Large Carrot, Grated

1/2 Medium Yellow Onion, Thinly Sliced

1/2 Cup Apple Cider Vinegar

1/4 Cup Water

1/2 tsp Salt

1 Tbs Light Brown Sugar

1 tsp Dried Oregano

1 tsp Red Pepper Flakes

Tortillas (Flour or Corn, Your Preference)


Mix all the flounder spices (salt, pepper, granulated garlic, and paprika) together in a small bowl. Season the flounder with as much or as little seasoning mix as you like. In a large cast iron pan, heat the oil to a medium high heat (approximately 350F). While the oil is heating up, flour each piece of the seasoned flounder in the fine ground corn meal. Carefully place a few pieces at a time of the breaded fish into the oil. Fry the fish for 2-3 minutes per side, depending on the thickness. With a slotted spoon, or a pair of tongs, remove the cooked fish from the oil. You can place the pieces on a paper towel or rack and let cool enough to comfortably eat.

While the fish is cooling down, add all the ingredients for the slaw into a bowl large enough to easily mix well. The slaw can even be prepared the day before. Last step is building the taco. The tortillas are the base. You can add the slaw, lime, sour cream, hot sauce, etc. etc. The sky, and your taste, are the limit.


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