Hours
Lunch
Monday-Friday
5:00 pm-10:00 pm
Happy Hour
Monday-Friday
5:00 pm-7:00 pm
Dinner
Nightly 5:00 pm-Until
Meals Served
Lunch
Dinner
Cuisine
American
Continental
Southern
Dining Information
Extensive Wine Menu
Heart Smart Meals
Seasonal Menus
Take Out Meals
Vegetarian Meals
Lounge/Bar
Regular Hours
Additional Services
Private Parties
Attire
Resort/ Dressy Casual
Reservations
Not Required
Suggested
Valet Parking
Yes
Smoking
Non-Smoking
Handicap Facilities
Yes
Credit Cards
American Express
Visa
Master Card
Discover Card
Checks
Not Accepted
Website
www.carolinasrestaurant.com
For a truly unforgettable dining experience, visit Carolinas and remember to use your American Express® Card.American Express

Carolinas

10 Exchange Street
Charleston, SC 29401
Phone: 843-724-3800
Fax: 843-722-9493

Reservations

 Carolinas
Carolina's Sweet Potato Crusted Filet of Flounder with Avocado Salsa & Blueberry Vinaigrette
4 servings
Flounder Ingredients
2 lb Flounder (8 ounce filet per serving)
2 lb Sweet Potatoes
6 C Oil (for frying)
1/4 C Flour
1 1/2 C Heavy Cream
2 C Corn Starch
Salt & Pepper
Salsa Ingredients
    3 Avocados
    2 Very Ripe Tomatoes
    1/2 Red Onion
    2 Cloves Garlic
    3 t Cilantro
    1/4 C Lime Juice
    1/4 C Olive Oil
    Salt & Pepper
Blueberry Vinaigrette Ingredients
    3 Cloves Garlic
    1/4 C Shallots
    1/4 C Lime Juice
    1/2 C Blueberries (may be frozen)
    4 T Dijon Mustard
    1/2 C Olive Oil
    Salt & Pepper
Method For Vinaigrette
  • Peel garlic.
  • In blender, puree garlic, shallots, lime juice and blueberries until smooth.
  • Strain to remove seeds.
  • Whisk in mustard and olive oil.
  • Salt and Pepper to taste.
    • Method For Flounder
  • Heat oil in large heavy skillet.
  • Peel and grate sweet potatoes.
  • Sprinkle fish with salt, pepper and flour on both sides.
  • Toss sweet potatoes with cornstarch.
  • Dip fish in heavy cream; then lightly press sweet potatoes in the fish flesh.
  • Deep fry fish for 15 minutes.
  • Serve with avocado salsa and blueberry vinaigrette.
    • Method For Salsa
    • Peel and seed avocados; chop into large chunks.
    • Wash, seed and chop tomatoes.
    • Dice onions into small pieces.
    • Chop garlic finely.
    • Chop cilantro.
    • In large bowl, mix all vegetables.
    • Add lime juice and olive oil.
    • Salt and pepper to taste.