icon-location Charleston, SC

Carolina's Sweet Potato Crusted Filet of Flounder with Avocado Salsa & Blueberry Vinaigrette

Seafood

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.

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