Carolina Flounder with Heirloom Beans, Corn & Crawfish


Serves 4

Ingredients for the Fish

4 7 oz Flounder fillets
Canola oil, as needed
Juice from 1 Lemon
2 tbsp Unsalted Butter
Salt & Cayenne Pepper, as needed

Ingredients for the Peas

1 cup Heirloom Beans (Sea Island Red Peas, Reverend Taylor Butterbeans, Rice Peas or heirloom beans of your choice), soaked in water & refrigerated overnight, drained the following day
2 quarts Stock (preferably pork, but chicken will work)
1 medium Onion, medium dice
1 large Carrot medium dice
2 Celery Stalks, medium dice
2 Garlic Cloves, peeled & sliced thin
1 Bay Leaf
several twigs of Thyme
½ chopped jalapeño

Ingredients to Finish

6 ears of Corn, removed from cob
2 tbsp Unsalted Butter
1 lb Crawfish, cooked
1 small bunch Chives, finely chopped
1 small bunch Scallions, finely chopped

76 Queen Street, Charleston, SC, 29401