The StarNews has been republishing this story for decades in an effort to keep the tradition alive. We also have a recipe for ...

Adapted from “Fish Forever,” by Paul Johnson. Serves 4. Ingredients 1 large egg 2 tablespoons milk 2 cups fresh bread crumbs Four 5-ounce flounder fillets Seasoned flour: 1/4 cup all-purpose flour ...

In Creole cooking, often you will find a mixture of seafoods used as garnishing on sautéed or baked fish. You may wish to substitute crawfish or crab for the shrimp in this recipe, or even combine all ...

One of the great and yet under-appreciated delicacies of the Carolina and Georgia seacoast is a flatfish appropriately called flounder. If you've ever seen one of these fish fluttering sideways along ...

The most requested recipe of my career remains a very simple preparation – panéed fillet of flounder with Bercy butter. It debuted in 1980 at Suddenly Last Summer in Norfolk. Seems that the dish, ...

Until the culinary revolution began in the 1970s, there were two types of fine-dining restaurants in San Francisco. One served a kind of cuisine called Continental. Vaguely European and intentionally ...

As with virtually all consumer products these days, there are fads in fish. Copper River salmon from Alaska is in. So is sea bass from Chile. And don’t forget the 1980s’ fevered demand for Gulf of ...

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Riffing off the idea of steaming fish in banana leaves and baking fish in aluminum foil packets, using hardy kale leaves as a wrapper for delicate flounder gives you a neat little package whose crispy ...