Bertolli

Charleston Seafood Recipe List

Carolina's Southern Bistro

10 Exchange Street, Charleston, SC 29401
843-724-3800

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.

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