Recipes From The Shanty Of Captain Rick

Stuffed Flounder

Ingredients for Stuffed Flounder for two

2 large baking potatoes
Salad fixings
1 small bag Pepperidge farm stuffing
½ small lemon
3 strips bacon
1 large flounder about 16" to 18" long
1 4.25 oz. Can crabmeat drained

When your captain or you clean the flounder, remove the brown side skin. Cut off the tail and fins and clean the cavity on the bottom side.
The exposed side of the flounder needs to be filleted under each side leaving it attached to each side of the fish at finside, like butter flying a pork chop

Pre-heat oven to 350 degrees, mix stuffing, crab meat together and cook until about 95 % done take the stuffing and stuff the area of the flounder that has been filleted, make sure you pile it up. Squeeze your lemon on the fish, not the stuffing. Place your bacon strips evenly over fish and stuffing. Place in oven and bake 10 to 15 minutes, until fish is done but not dried out. When you serve the fish you will find that when you scoop the stuffing from the upside and the cooked fish you will see the backbone, lift it out with your fingers and then you can take a fork and get the rest of the tasty flounder, serve with salad and cajuin rice, or corn on the cob, or a nice baked potatoe.